420. SLICES OF SALMON A LA TARTARE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

slices of salmon ↝ Fish, salmon, raw [Fish]
a little salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]
whiting ↝ Egg, white only, raw [Eggs and omelets]
Tartare, Cambridge, or Rémoulade sauce in a boat (Nos. 94, 95, 96) ↝ Tartar sauce [Mayonnaise]
Nos. 94, 95, 96

Instructions (4)

Steep some slices of salmon in a dish with a little salad-oil, pepper and salt, and a few sprigs of parsley, about half an hour before dinner.
Place the slices of salmon on a clean gridiron rubbed over with whiting, and broil them on a clear fire.
When done on one side, turn them on the other: both sides should be of a fine light brown.
Dish them up, and send to table with either some Tartare, Cambridge, or Rémoulade sauce in a boat (Nos. 94, 95, 96).

Original Text

420. SLICES OF SALMON A LA TARTARE.
Steep some slices of salmon in a dish with a little salad-oil, pepper and salt, and a few sprigs of parsley, about half an hour before dinner; place the slices of salmon on a clean gridiron rubbed over with whiting, and broil them on a clear fire; when done on one side, turn them on the other: both sides should be of a fine light brown; dish them up, and send to table with either some Tartare, Cambridge, or Rémoulade sauce in a boat (Nos. 94, 95, 96).

Notes

—