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Cook: The Cook's Decameron: A Study In Taste Containing Over Two Hundred Recipes For Italian Dishes By Mrs. W. G. Waters

Index | pg. 137 |Previous Page - Next Page

Fillets of Salmon in ...

No. 71. Fillets of Salmon in Papiliotte

Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs.

Cut a piece of salmon into fillets, marinate them in oil, lemon juice, salt, pepper, nutmeg, and herbs for two hours. Wipe and put them into paper souffle cases with a little oil, butter, and herbs. Cook them on a gridiron, and serve with a sauce piquante made in the following manner: Half a pint of rich Espagnole sauce (No. 1) and a dessert-spoonful of New Century* sauce, warmed up in a bain- marie.

*Can be obtained at Messrs Lazenby's, Wigmoree Street, W.



Index | pg. 137 |Previous Page - Next Page

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