Weekend Cooking: Salmon en Papillotes

[snowynight]

Cut some slices of salmon into cutlets the right size for serving, make paper cases to fit them, then cover each slice with the following mixture: two tablespoonfuls of salad oil beaten with the yolk of an egg, one teaspoonful of parsley chopped, one shallot chopped, and one anchovy (all these must be chopped as finely as possible), a half-saltspoonful of salt, and a grain of cayenne; mix, spread on the fish, envelop each piece in a well-buttered case, fasten up (by pinching the paper well), and bake half an hour. Serve in the papers.

From Choice Cookery by Catherine Owen (1889 New York)