Darne de Saumon Royale
From A guide to modern cookery, 1909
Serves 4
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 ROYALE Braise the darne in Sauterne wine. * Garnish.—Bunches of crayfishes’ tails, small quenelles of mousseline forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato
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