Darne de Saumon Regece
From A guide to modern cookery, 1909
Serves 2
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 157. The excerpt below is the record exactly as published.
DARNE DE SAUMON REGENCE Braise the darne in white wine in accordance with the directions given in No. 780. Garnish.—Surround the darne by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter, oysters cleared of their beards and poached, small, very white mush- rooms, and poached slices of milt
Cook this with the app: pantry check, scaling, and the assistant.