Home › The Principles of Cookery › SALMON (a l'Indienne)

SALMON (a l'Indienne)

Prepare the cutlets as for SALMON A LA MILANAISE. Dip them into clarified butter, and sprinkle over them a savoury mixture, made with a table-spoonful of baked flour, a tea-spoonful of curry-powder, and a pinch of salt. Fry in plenty of hot fat till the flesh will leave the bone easily, then drain the cutlets on blotting-paper, and serve on a hot dish, with sauce prepared as follows poured over and around them. Mince four shallots very finely, sprinkle a tea-spoonful of powdered sugar over them, and simmer till tender with a table-spoonful of good vinegar. Pour over them a quarter of a pint of stock, let the sauce boil, add a tea-spoonful of curry-paste, a table-spoonful of pickle vinegar, and three table-spoonfuls of mixed Indian pickles cut into dice. Simmer for a few minutes, and serve. Time to broil the cutlets, fifteen to twenty minutes, according to thickness. Probable cost, salmon, when plentiful, 1s. to 1s. 4d. per pound.