French
Salad of Salmon
From The thorough good cook, 1895
Serves 1
Serve cold.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 203. The excerpt below is the record exactly as published.
Salad of Salmon. Put a glass of white wine into a stew-pan with some thin slices of onion, carrots, mushrooms, a bunch of mixed herbs, salt, pepper, and spice ; scale the salmon, cut the slices as thin as a crown piece, and set them round the dish ; garnish with a string of lettuce hearts, hard-boiled eggs, slices of boiled carrots and gherkins, slices of anchovy and capers. Make a cold ravigote
Cook this with the app: pantry check, scaling, and the assistant.