Recipe or source entry
Fried Salmon Roe
Boil the hard roe of a salmon or of any other fish—such as cod, pike, &c, and when done, drain and set it to become cold.
It must then be cut in slices with a, sharp knife, egged and bread-crumbed, fried in butter in a sautapan, and dished up with fried parsley, and eaten with Tartar sauce, No. 38.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/fried-salmon-roe.html- Legacy revision
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828f8d068af78fc50cbe474b6643094c822e660423e9619ffcb2b90c2a317558- Legacy text checksum
4faeede3ab39fae506afb5b53a2973a6c418418d5e4ef87091e5ed9472d5d122
Cite this page
Fried Salmon Roe. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/fried-salmon-roe.html