1122. FILLETS OF SALMON, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Cut the salmon into the shape of fillets of fowls.
  2. Season with a little pepper and salt.
  3. Mask them over with a coating of reduced Alle-mande sauce.
  4. When this has become cold, bread-crumb them twice over in the usual manner.
  5. Put them in a sautapan with some clarified butter.
  6. Fry the fillets over a brisk stove-fire, of a light colour.
  7. When done, drain, and dish them up in a close circle.
  8. Fill the centre with some ragout à la Parisienne (No. 203).
  9. Pour some of the sauce round the base, and serve.
Original Text
1122. FILLETS OF SALMON, A LA PARISIENNE. CUT these into the shape of fillets of fowls, season with a little pepper and salt, and mask them over with a coating of reduced Alle-mande sauce; when this has become cold, bread-crumb them twice over in the usual manner, and put them in a sautapan with some clarified butter; fry the fillets over a brisk stove-fire, of a light colour, and when done, drain, and dish them up in a close circle; fill the centre with some ragout à la Parisienne (No. 203); pour some of the sauce round the base, and serve.
Notes
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