Stewed Fillets of Salmon

Ingredients

• a pound of salmon
• three ounces of butter
• a tablespoonful of flour
• a teaspoonful of chopped parsley
• half a teaspoonful of chopped fennel
• a pinch of powdered thyme
• a glassful of sherry
• the yolks of two eggs

Method

1. 1

   Trim and dry salmon fillets, dip in flour, and partially fry.

2. 2

   Melt butter, mix with flour, add herbs, and stir.

3. 3

   Add sherry and salmon, simmer for 10 minutes.

4. 4

   Remove fish, stir in egg yolks, and pour over salmon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1669. The excerpt below is the record exactly as published.

a pound of salmon into neat fillets. Dry these, dip them in flour, partially fry them, and put them on a sieve to drain. Dissolve three ounces of butter in a saucepan. Mix smoothly with this a table-spoonful of flour, and add a tea-spoonful of chopped parsley, half a tea- spoonful of chopped fennel, a pinch of powdered thyme, and a little pepper and salt. Stir the mixture; over the fire for four or five minutes, add a glassful of sherry, and ])ut into the sauce the half -fried fillets. Let them simmer gently for ten minutes. Lift the fish out with a slice, and place it on a hot dish. Let the sauce cool for two minutes, then stir into it the weU-beaten yolks of two eggs

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