Scalloped salmon with white sauce

Ingredients

• a piece of fresh salmon
• salt
• pepper
• some butter
• some reduced stock
• a pinch of grated nutmeg
• the juice of a lemon
• yolks of egg

Method

1. 1

   Cut salmon into thin scallops, press with a knife dipped in cold water.

2. 2

   Melt butter, lay scallops in it, sprinkle with salt and pepper, and cook over a quick fire.

3. 3

   Warm reduced stock, add cooking butter, season, thicken with yolks, and pour over salmon.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 77. The excerpt below is the record exactly as published.

Scalloped salmon with white sauce. Poulet à la Orly. Fried chicken à la Orly. Rosbif à l’anglaise. Roast beef. Purée de navets. Purée of turnips. Tarte aux cerises. Cherry tart. Scalloped salmon with white sauce. Cut up a piece of fresh salmon into thin scallops, press with the blade of a knife, which has been dipped in cold water ; melt some butter in a saucepan, lay the scallops in it side by side, sprinkle with salt and pepper, and shake the saucepan over a quick fire. Warm some reduced stock, add the butter in which the fish was cooked, season with chopped blanched parsley, a pinch of grated nutmeg, and the juice of a lemon ; thicken with yolks of egg

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