Fillets of Salmon à la Belle Ile from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Bat out some small fillets of salmon with a wet knife, spread on each a little of the farce given below, roll them up, tie a little band of buttered paper round each one, and cook them for fifteen ...
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Cooking tools:
- Chef's knife
- Butcher's twine
Ingredients
- fillets of salmon
- artichoke bottoms
- salmon
- mussels
- warm glaze
- fresh butter
- egg
- truffle
- smelts
- lemon
- onion
- buttered paper
- white wine
- stock
- herbs
- peppercorns
- seaweed
- salmon fillets
- butter
- flour
- cayenne
- cold water
- shells
- mussel
- cream
- lobster spawn
- marshall’s liquid carmine
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