Fillets of Salmon à la Morny from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Scale and cut the salmon into slices about an inch thick, and place these in a well-buttered sauté pan with one or two onions sliced, a bunch of herbs and six peppercorns, cover it over with any...
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Cooking tools:
- Fish scaler
- Saute pan
- Chef's knife
- Cutting board
Ingredients
- parsley
- cheddar
- salmon
- flour
- stock
- lemon
- cream
- cayenne pepper
- parmesan cheese
- gruyère
- cheese
- onions
- herbs
- peppercorns
- fish stock
- buttered paper
- fish
- water
- butter
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