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Salmon Froid en Bellevue
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
238Calories
12 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein12 g
Carbohydrates23 g
Fiber0.6 g
Sugars17 g
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol206 mg
Sodium99 mg
Potassium259 mg
Calcium58 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus176 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C4.4 mg
Vitamin A108 mcg
Vitamin E0.8 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline150 mg
Caffeine1.8 mg
Water66 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 60. The excerpt below is the record exactly as published.
Saumon Froid en Bellevue. Skin the salmon, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon. Coat the garnish with a little melted fish aspic so as to fix it. Then sprinkle the piece several times with melted aspic jelly
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