Recipe or source entry
Fillets of Salmon a la Tartare
Trim, crumb, and fry the fillets of salmon as in the foregoing case, and dish them up on some Tartar sauce, No. 38, previously placed in the centre of the dish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/fillets-of-salmon.html- Legacy revision
8531e8373e9b- Source checksum
29fc656f4ac449af8e3f5aa6cc77e1949583ad9b3577d9e4b4d84c485789bc4a- Text checksum
8e01db9474a781e38839cf2880612f0464982936932148eb2e28ad1ba1c7dc02
Cite this page
Fillets of Salmon a la Tartare. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/fillets-of-salmon.html