Medallion de Saumon

Ingredients

• Cut some small slices half an inch thick, from a fillet of salmon
• Arrange them on a buttered tray
• Trim them neatly with an even cutter
• coat them with mayonnaise sauce
• or a white pink or green chaudfroid sauce
• glaze with cold melted aspic jelly

Method

1. 1

   Cut some small slices half an inch thick, from a fillet of salmon.

2. 2

   Arrange them on a buttered tray; poach and dry in a moderate oven, then cool them.

3. 3

   Trim them neatly with an even cutter either round or oval.

4. 4

   Coat them, according to their purpose, either with mayonnaise sauce thickened with jelly, or a white pink or green chaudfroid sauce.

5. 5

   Decorate it according to fancy and glaze with cold melted aspic jelly.

6. 6

   Serve with a cold sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 61. The excerpt below is the record exactly as published.

Medallion de Saumon. Cut some small slices half an inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach and dry in a moderate oven, then cool them. Trim them neatly with an even cutter either round or oval. Coat them, according to their purpose, either with mayonnaise sauce thickened with jelly, or a white pink or green chaudfroid sauce. Decorate it according to fancy and glaze with cold melted aspic jelly

Cook this with the app: pantry check, scaling, and the assistant.