624. Fish Salads

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

for fillets of soles salad

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

for general fish salads

remains of fish from a previous dinner, especially turbot and salmon ↝ Fish, raw [Fish]

Instructions (2)

All fish salads are made precisely as in the last, but with the exception of fillets of sole salad, are made from the remains of fish from a previous dinner, especially turbot and salmon; but for fillets of soles they must be dressed thus:
When filleted, melt an ounce of butter in a sauté-pan, lay the fillets in, season with pepper and salt, and the juice of half a lemon; sauté them on a slow fire until done, which may be from four to five minutes, and put by to get cold; cut in middle-sized pieces, and use as lobster.

Original Text · last edited 13 days ago

624. Fish Salads.—All fish salads are made precisely as in the last, but with the exception of fillets of sole salad, are made from the remains of fish from a previous dinner, especially turbot and salmon; but for fillets of soles they must be dressed thus:—

When filleted, melt an ounce of butter in a sauté-pan, lay the fillets in, season with pepper and salt, and the juice of half a lemon; sauté them on a slow fire until done, which may be from four to five minutes, and put by to get cold; cut in middle-sized pieces, and use as lobster.

Notes

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