Boiled Salmon
From A guide to modern cookery, 1909
Serves 4
All fish sauces are suited to it.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 155. The excerpt below is the record exactly as published.
BOILED SALMON Boiled salmon, whether whole or sliced, should be cooked in court-bouillon
Cook this with the app: pantry check, scaling, and the assistant.