Saumon Froid, ou Darne de Saumon Froid en Belle-Vue
From A guide to modern cookery, 1909
Serves 1
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 EN BELLE-VUE Skin the salmon or the darne, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon, &c. Coat the garnish with a little melted fish aspic so as to fix it. This done, sprinkle the piece, again and again, with the same melted aspic jelly in order to cover it with a kind of trans- parent veil. Place the piece thus prepared in a crystal receptacle similarly shaped to the fish, and fill the former to the brim with very clear, melted jelly. When dishing up, incrust the receptable containing the fish in a block of clean ice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.