Saumon Froid, ou Darne de Saumon Froid à la Norvégienne
From A guide to modern cookery, 1909
Serves 8
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 159. The excerpt below is the record exactly as published.
SAUMON FROID, OU DARNE DE SAUMON FROID A LA NORVEGIENNE Skin and decorate the salmon or the darne, and glaze it with white aspic jelly precisely as in No. 804. Let a coating of very clear jelly set on the bottom of the T 2 276 GUIDE TO MODERN COOKERY dish to be sent to the table. Upon this aspic jelly lay a cushion the same shape as the fish, of semolina, or of carved rice. Set the piece (salmon or darne), decorated and glazed, upon this cushion, and lay thereon a row of fine prawns, cleared of their abdominal shell. Surround with a garnish of small cucumber timbales, well parboiled, marinaded, and garnished dome-fashion, with a purée of smoked salmon; halved, hard-boiled eggs, glazed with aspic; very small tomatoes, or halved medium-sized ones, peeled, pressed in the corner of a towel to return them to their original shape, stuck with a bit of parsley-stalk, and decorated with leaves of green butter moulded by means of the piping- bag; and small barquettes of cooked and marinaded beetroot
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