Salmis of Black Diver

Name: Salmis of Black Diver
Ingredients: Roast your birds about three quarters; Warm some truffle trimmings in butter; moisten with white wine; season with mixed herbs; an onion stuck with cloves

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 101. The excerpt below is the record exactly as published.

Salmis of black diver. Turbot en mayonnaise, Mayonnaise of turbot. Petits pois au beurre. Green peas and butter. Gâteau d'amandes. Almond cake. Salmis of black diver. Roast your birds about three quarters, cut into joints, and simmer in the following sauce, Warm some truffle trimmings in butter, stir in a little flour, moisten with white wine, season with mixed herbs, laurel leaves, an onion stuck with cloves

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