Saumon au Parmesan

Ingredients

• 1 Salmon Steak
• 1/2 oz. grated Parmesan Cheese
• Pepper
• Salt
• a few Raspings
• 1 oz. Butter

Method

1. 1

   Butter a fireproof dish and lay the salmon on it; then butter a piece of paper to cover the fish entirely, and bake it in a moderate oven about 15 minutes.

2. 2

   Remove the paper, cover the salmon with the grated cheese and seasoning, putting raspings on top last of all.

3. 3

   Return it to the oven for five minutes, or place under the grill; if the latter, use white bread crumbs.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 8. The excerpt below is the record exactly as published.

oz. Butter, yz oz. Flour, J4 gill Oyster Liquor, y. gill Cream, Cayenne, Salt, a few drops of Lemon Juice, i hard-boiled Egg. Method. — Bake pastry in open tartlets, with raw rice or crust of bread in the centre. Make a sauce with the flour, butter, and oyster liquor ; mix in chopped white of egg, cream, and seasoning. Fill tartlets with the mixture ; lay the oyster on the top, and just warm in the oven. Decorate with the yolk of egg rubbed through a sieve, and serve up very hot. Dressed plaice or Uurbot. Ingredients.— i Plaice, i oz. Butter, i dessert spoonful of finely-chopped Parsley, Salt and Pepper, i gill of picked Shrimps or Prawns, 2 ozs. of Bread Crumbs, Raspings. Method. — Place the fish on a board, the white side up, and cut it down the centre with a sharp knife and raise the fillets on either side. Mix the parsley, salt, pepper, prawns, and bread crumbs together, and stuff the plaice under the fillets. Then melt the butter and brush a fireproof dish over with it ; lay the plaice on the dish, brush the rest of the butter over the fish, squeeze a little lemon juice over, and cover with FISH AND FISH ENTREES. 27 raspings. Bake about 20 minutes in a moderate oven. Garnish with lemon, parsley, and prawns. DevtUefc* prawns. Ingredients. — 1 pint Prawns, Salt, Cayenne, and chopped Parsley. Method. — Flour the prawns, put them in the frying basket and plunge into boiling fat for one minute. Have the parsley, cayenne, and salt sprinkled over a cloth ; toss the fried prawns into this and shake them gently till all are well seasoned. Serve imme- diately with thin bread and butter, and garnish with lemon. Saumon au Parmesan. Ingredients. — 1 Salmon Steak, y2 oz. grated Parmesan Cheese, Pepper and Salt, a few Raspings

Cook this with the app: pantry check, scaling, and the assistant.