Salmon Cutlets

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper. Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Arrange in a circle, having cutlets overlap one another, on a folded napkin. Garnish with parsley.