Cadgeree of Salmon

Name: Cadgeree of Salmon
Yield: 5 servings
Ingredients: Prepare one lb. of cooked salmon; four hard-boiled eggs cut into dice; one lb. of well-cooked pilaff rice; three-quarters pint of Béchamel flavoured with curry

From A guide to modern cookery, 1909

Serves 5

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.

CADGEREE OF SALMON Prepare one lb. of cooked salmon, cleared of bones and skin, and cut into small pieces; four hard-boiled eggs cut into FISH 269 dice; one lb. of well-cooked pilaff rice; and three-quarters pint of Béchamel flavoured with curry

Cook this with the app: pantry check, scaling, and the assistant.