Saumon Froid, ou Darne de Saumon Froid au Chambertin
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 AU CHAMBERTIN Poach the salmon or the darne in a court-bouillon consist- ing of very clear fish fumet and Chambertin wine, in equal quantities, and leave to cool. Prepare an aspic jelly from the court-bouillon. Skin and decorate the salmon or the darne and glaze it with white aspic jelly, exactly as directed above, in the case of the Belle-vue. Dish in the same way, in a crystal receptacle, and fill the latter with the prepared aspic jelly. Serve on a block of ice
Cook this with the app: pantry check, scaling, and the assistant.