Cotelettes de Saumon
From A guide to modern cookery, 1909
Serves 6
Serve with Dieppoise sauce, Shrimp sauce, or purée of fresh vegetables.
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.
COTELETTES DE SAUMON Prepare some mousseline forcemeat for salmon, the quantity whereof will be in accordance with the number of cutlets to be made, and rub it through a coarse sieve. Line the bottom and sides of some buttered tin moulds, shaped like cutlets, with a coating one-half inch thick of the prepared forcemeat. Fill the moulds to within one-third inch of their brims with a cold salpicon of mushrooms and truffles, thickened by means of reduced Allemande sauce
Cook this with the app: pantry check, scaling, and the assistant.