FRIED SALMON CUTLETS--I
Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs,
fry in deep fat, and serve with Tartar or Hollandaise Sauce.
FRIED SALMON CUTLETS--II
Prepare very thick Cream Sauce and mix with it cold cooked salmon
cut fine. Season with red pepper, salt, and lemon-juice and let
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cool. Shape into cutlets, dip into beaten egg, then in crumbs, and
fry in deep fat.
FRIED SALMON CUTLETS--III
Rub cold boiled salmon smooth with one-third the quantity of mashed
potatoes. Season with salt, pepper, and pounded mace. Shape into
cutlets, dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.
SALMON CUTLETS A L'ANGLAISE
Cut slices of salmon in the shape of cutlets, season with salt
and pepper and fry in butter. Drain and serve with Ravigote Sauce.
SALMON A LA LYONS
Fry slices of salmon in butter with pepper and salt to season. Serve
with a Hollandaise Sauce to which cooked oysters, cooked shrimps,
and minced parsley have been added.
SALMON CUTLETS WITH MILANAISE SAUCE
Cut slices of salmon into small pieces, dip into white wine and
wrap in buttered paper, fastening securely. Fry carefully in butter,
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remove the papers, garnish with parsley, and serve with Milanaise
Sauce.
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