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.