Sautéed Fillets of Salmon
From Chafing dish possibilities, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 12. The excerpt below is the record exactly as published.
Sauted Fillets of Salmon Sprinkle small slices of salmon with salt and pepper; saute in a hot blazer, using enough butter to prevent burning. Season with lemon juice and sprinkle with finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.