Home › The Principles of Cookery › SALMON CUTLETS (a la Maitre d'Hotel)

SALMON CUTLETS (a la Maitre d'Hotel)

Cut some slices of salmon in the shape of chops. Put them into a saute-pan or stewpan with some clarified butter, pepper, and salt, and toss them, when dinner-time is come, over an equal fire. Drain the butter well, and dish the slices of salmon like a crown. Serve with maitre d'hotel sauce. For salmon you must not use any cream, as this fish is already heavy for the stomach; put into a stewpan three spoonfuls of sauce tournee well reduced; add to it a thickening of one egg, and refine the sauce with a quarter of a pound of butter, some salt, a little cayenne, the juice of half a lemon, and some parsley chopped very fine; work this sauce very fine, and use it when wanted. You may give this dish with several different sauces, as marechal, Dutch, caper, Maintenon, ravigote, etc.