Saumon Froid ou Darne de Saumon à la Parisienne

Ingredients

• a piece of salmon or darne
• mayonnaise sauce
• fish jelly
• a small cushion of rice or semolina
• Montpellier butter
• pieces of lobster coral
• hard-boiled white and yolk of an egg
• chervil leaves
• small artichoke-bottoms
• a small macédoine of vegetables

Method

1. 1

   Remove the skin from the salmon or darne, cover with mayonnaise sauce thickened with fish jelly, and let set.

2. 2

   Place on a cushion of rice or semolina, trim with Montpellier butter, and garnish with lobster coral, chopped egg, and chervil.

3. 3

   Encircle with artichoke-bottoms and serve mayonnaise separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 158. The excerpt below is the record exactly as published.

SAUMON FROID OU DARNE DE SAUMON A LA PARISIENNE Remove the skin in suchwise as to leave the bared portion in the shape of a regular rectangle, equidistant from the tail and the head; or, in the case of a darne, occupying two-thirds of its surface. Cover the bared portion with mayonnaise sauce thickened with fish jelly and leave it to set. Now stand the piece on a small cushion of rice or semolina, shaping the latter like the piece itself; trim the sauced rectangle with a border of Montpellier butter, laid on by means of a piping-bag fitted with a small grooved pipe. Garnish the centre of the rectangle with pieces of lobster coral, the chopped, hard- boiled white and yolk of an egg, chervil leaves, &c. Encircle the piece with a border of small artichoke-bottoms, garnished, in the form of a dome, with a small macédoine of vegetables

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