Saturday, September 13, 2008

Salmon Cutlets

Cooking Adventures: Salmon Cutlets


Any remains of boiled salmon,

1/4 pint of strong or medium stock

1 onion

1 tablespoonful of curry-powder

1 teaspoonful of Harvey's sauce

1 teaspoonful of anchovy sauce

1 oz. of butter

The juice of 1/2 lemon, cayenne and salt to taste

Cooking AGuide:

First, cut the slices 1 inch thick, and season them with pepper and salt. After that butter a sheet of white paper, laid each slice on a separate piece, with their ends twisted. Then broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time needed is 5 to 10 minutes.

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