Entrée of Salmon

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for the cases
for the salmon
to serve with
Instructions (4)
  1. Make white paper cases, and put a little sweet oil at the bottom of each.
  2. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases.
  3. Set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom.
  4. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat.
Original Text
Entrée of Salmon. Make white paper cases, and put a little sweet oil at the bottom of each.[30] Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat.
Notes
—