Boudins de Saumon
From Culinary jottings, 1885
Serve hot.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 263. The excerpt below is the record exactly as published.
Boudins de saumon- Choose as many China ramaquin cases, or small dariole moulds, as you have guests ; butter them ; and place them on one side. Make a good rich custard abstaining from sugar, and using a savoury seasoning of salt and pepper instead. — Empty a tin of salmon
Cook this with the app: pantry check, scaling, and the assistant.