Darne de Saumon Valois
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 VALOIS Poach the darne in a white wine court-bouillon. Garnish.—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish
Cook this with the app: pantry check, scaling, and the assistant.