Hot Salmon Souchet from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut the salmon in slices about a quarter of an inch thick and put them in a sauté pan with enough fish stock to cover them. If you have no fish stock, cover the fish with water, add one sliced...
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
Ingredients
- parsley
- leaves
- fish
- carrot
- turnip
- parsnip
- peppercorns
- salt
- whites
- shells of eggs
- fish stock
- fish with water
- onion
- herbs
- salmon
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