1123. SALMON CUTLETS, A LA MAINTENON

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
Instructions (17)
  1. Trim the salmon into fillets.
  2. Place salmon fillets in a sautapan with some clarified butter.
  3. Season with pepper, salt, grated nutmeg, chopped mushrooms, truffles, parsley, and two shallots.
  4. Fry over a stove-fire for five minutes.
  5. Add two gravy-spoons-fuls of Allemande sauce (No. 7), a small piece of glaze, and the juice of half a lemon.
  6. Simmer the whole together for two minutes longer.
  7. Remove from the fire.
  8. Cut as many sheets of small note-paper into the shape of hearts as there are cutlets.
  9. Oil the paper shapes with a paste-brush.
  10. Place one paper shape in each cutlet.
  11. Divide the sauce equally among the paper shapes.
  12. Fold the edges of the paper down all around, by neatly and firmly twisting them under in pleats, to prevent the sauce from escaping.
  13. Place the cutlets upon a clean gridiron over a clear fire of coke of very moderate heat.
  14. Broil them without allowing the paper to burn.
  15. Dish them up in a close circle.
  16. Fill the centre with fried parsley.
  17. Send some brown Italian sauce (No. 12) separately in a boat.
Original Text
1123. SALMON CUTLETS, A LA MAINTENON. TRIM the salmon into fillets, as above, and place them in a sautapan with some clarified butter; season with pepper and salt, grated nut-meg, chopped mushrooms, truffles, parsley, and two shalots, and fry them over a stove-fire for five minutes; then add two gravy-spoons-fuls of Allemande sauce (No. 7), a small piece of glaze, and the juice of half a lemon; simmer the whole together for two minutes longer, and remove them from the fire. Cut as many sheets of small note-paper, into the shape of hearts, as there are cutlets; oil them over with a paste-brush, place one in each, divide the sauce equally, and then fold the edges down all round, by neatly and firmly twisting them under in pleats, so as thoroughly to prevent the sauce from escaping; place the cutlets upon a clean gridiron over a clear fire of coke, of very moderate heat, and broil them without allowing the paper to burn; dish them up in a close circle, fill the centre with fried parsley, and send some brown Italian sauce (No. 12) separately in a boat.
Notes
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