Maitre d’Hôtel Sauce for Salmon Cutlets

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For salmon cutlets served in paper
For another Maitre d’Hôtel Sauce
Instructions (8)
  1. Mix a little lemon-juice, chopped green parsley-leaf, and cold butter.
  2. Put the mixture to blend and melt on the hot dish prepared for salmon cutlets (not in paper), when they are served for breakfast or for supper.
For salmon cutlets broiled or baked and served in paper
  1. Stew some tiny bits of mushroom peelings, truffles, and fine herbs, all chopped small, in a small wineglassful of sherry.
  2. Add this wine to the Maitre d’Hôtel sauce given above.
  3. Reduce the whole mixture.
  4. Open the cutlet papers carefully.
  5. Put a spoonful of sauce hot over each slice of fish.
  6. Close the paper quickly and neatly, so that the salmon does not chill.
Original Text
Maitre d’Hôtel Sauce for Salmon Cutlets. (Cataldi.) (This recipe also does with beefsteaks sautés in butter, or grilled.) A little lemon-juice, chopped green parsley-leaf, and cold butter, mixed, and put to blend and melt on the hot dish prepared for salmon cutlets (not in paper), when they are served for breakfast or for supper. But if the salmon cutlets are broiled or baked, and you wish to serve them in paper, you must stew some tiny bits of mushroom peelings, truffles, and fine herbs; all chopped small, ina small wineglassful of sherry, and add this wine to the Maitre d’Hôtel sauce given above. The whole to be reduced; then open the cutlet papers carefully, put a spoonful of sauce hot over each slice of fish, close the paper quickly and neatly, so that the salmon does not chill. The salmon cutlets are best cooked in the oven. For another Maitre d’Hôtel Sauce, see Sauces for Meat.
Notes
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