Darne de Saumon Chambord
From A guide to modern cookery, 1909
Serves 4
Serve the sauce separately.
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 156. The excerpt below is the record exactly as published.
DARNE DE SAUMON CHAMBORD As already explained, the term *‘ darne”’ stands for a piece of salmon cut from the middle of that fish, and the size of a darne is in proportion to the number of people it is intended for. Proceed after the manner directed under ‘‘ The Braising of Fish ’’ (No. 780); moisten in the proportion of two-thirds with excellent red wine and one-third with fish stock
Cook this with the app: pantry check, scaling, and the assistant.