Recipe or source entry
Matelotte of Salmon
The inferior parts of the fish suit this purpose; let them be cut into slices, and after being boiled in the usual way, dished up; pour some matelotte sauce, No. 86, over the salmon; garnish with mushrooms, quenelles, crayfish, and fried croutons of bread, and send to table.
Upon ordinary occasions these expensive adjuncts may of course be dispensed with.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/salmon-matelotte.html- Legacy revision
8531e8373e9b- Source checksum
352c2e8190692d0fc7fc4f9c8863fac331f6e33a80ab4202eeab2faee8e3b609- Legacy text checksum
f39a54dbdb753cf4eae3c6219de2548d456517e7f6aef0cc8cd17d005743d086
Cite this page
Matelotte of Salmon. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/salmon-matelotte.html