Saumon Froid ou Darne de Saumon Froid à la Riga
From A guide to modern cookery, 1909
Serves 6
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 RIGA Prepare a salmon or a darne as in the preceding recipe, and dish it on a cushion in order that it may be slightly raised. FISH 275 Surround it with grooved sections of cucumber hollowed to represent small timbales, well parboiled, marinaded with a few drops of oil and lemon-juice and filled with a vegetable salad thickened with mayonnaise; indented, halved eggs filled with caviare; and tartlets of vegetable salad cohered with mayon- naise, and garnished, each with a crayfish-shell stuffed with crayfish mousse; alternate these various garnishes, and encircle with a border of jelly dice
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