No. 1179 — Salmon en Papillote with Anchovy Butter
English historical translation of Molokhovets recipe No. 1179 from the 1901 Russian cookbook, retaining original methods and measures.
Scale salmon and cut into thin slices. Salt, pepper, sprinkle with finely chopped onion and drizzle with oil; leave for several hours as in the original.
Take clean paper, brush with fresh butter or olive oil on a fasting day, and lay one piece of salmon on each quarter-sheet.
Top each with anchovy butter No. 397, fold the papers neatly and put them on a buttered baking sheet.
Bake in a hot oven shortly before serving. When the paper is browned, serve the salmon still inside its paper wrapper.
To provide
3 Russian pounds of salmon, pepper and salt 1 onion and ¼ Russian pound of fresh butter | ¼ glass of Provençal olive oil (a large small-glass measure) 6 spoonfuls of anchovy butter, No. 397 |