From: The Thorough Good Cook

Fish: 7. Cutlets of Salmon a la Maitre d'hotel

Cut some slices of salmon into the shape of chops. Put them into a saute-pan with some clarified dripping or butter, pepper, and salt, and "toss" them, when dinner-time is come, over a medium fire. Drain the butter well, and dish the slices of salmon in a pyramid. For salmon you must not use any cream, as this fish is already heavy for the stomach. Put into a stew-pan three spoonfuls of brown sauce well reduced; add to it a thickening of one egg, and refine with a quarter of a pound of butter, some salt, a little cayenne, the juice of half a lemon, and some parsley chopped very fine work the sauce very fine, and use as wanted.

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