Saumon Froid, ou Darne de Saumon Froid a la Royale
From A guide to modern cookery, 1909
Serves 4
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 158. The excerpt below is the record exactly as published.
SAUMON FROID, OU DARNE DE SAUMON FROID A LA ROYALE Having drained and dried the salmon or the darne, remove the skin from one of its sides, and coat the bared fillets with a layer of a preparation of mousse de saumon, letting it lie rather more thickly over the middle than the sides. Coat the layer of mousse with mayonnaise sauce thickened by means of fish jelly
Cook this with the app: pantry check, scaling, and the assistant.