A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Lay the salmon in a baking dish
place pieces of butter over it
add the other ingredients, rubbing a little of the seasoning into the fish
place it in the oven and baste it frequently
when done, take
Modern guidance to help you succeed with this vintage recipe
Basting salmon with butter creates a self-contained basting system where the melting fat conducts heat evenly while preventing surface moisture loss. The capers and shallots release their aromatic compounds into the butter, creating a flavorful emulsion that coats the fish. Oven cooking provides gentle, even heat that allows the salmon's proteins to coagulate gradually, preventing the albumin (white protein) from seeping out excessively.
The caper-butter mixture (butter, parsley, shallot, capers, salt, and pepper) can be combined up to 2 days ahead and refrigerated. Bring to room temperature before using. The salmon should be cooked fresh for best texture and flavor.
Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 275°F oven until just warmed through, about 10 minutes, or serve cold flaked over salads. Do not freeze as the texture will become dry and mealy.
AI-generated tips from Chef Cecil's culinary database
The caper-butter mixture (butter, parsley, shallot, capers, salt, and pepper) can be combined up to 2 days ahead and refrigerated. Bring to room temperature before using. The salmon should be cooked fresh for best texture and flavor.
Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 275°F oven until just warmed through, about 10 minutes, or serve cold flaked over salads. Do not freeze as the texture will become dry and mealy.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
