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Médaillons de Saumon
From A guide to modern cookery, 1909
Serves 2
Dish as described under Cotelettes.
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
Nutrition per serving
737Calories
4 gProtein
128 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein4.4 g
Carbohydrates128 g
Fiber2.4 g
Sugars83 g
Total Fat23 g
Saturated Fat4.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat12 g
Cholesterol16 mg
Sodium925 mg
Potassium273 mg
Calcium67 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A16 mcg
Vitamin E2.4 mg
Vitamin K66 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline27 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 160. The excerpt below is the record exactly as published.
MEDAILLONS DE SAUMON These médaillons have the same purpose as the cutlets already described, and are prepared thus:— __ FISH 277 Cut some small slices, one-third inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach them, dry, in 2 moderate oven, and cool them under a light weight. Now trim them neatly, with an even cutter, oval or round, in accordance with the shape they are intended to have. Coat them, according to their purpose, either with mayon- naise sauce or one of its derivatives, thickened with jelly, or a white, pink, or green chaud-froid sauce. Decorate it in any way that may be fancied, and glaze them with cold melted aspic jelly. Dish after the manner described under ‘‘ Cotelettes’’ (see above). 809—_MAYONNAISE DE SAUMON Garnish the bottom of a salad-bowl with moderately seasoned, ciseled lettuce. Cover with cold, cooked and flaked salmon, thoroughly cleared of all skin and bones. Coat with mayonnaise sauce
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