Vol-au-Vent of Salmon
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Any rich, delicate fish can be served in a vol-au-vent.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 95. The excerpt below is the record exactly as published.
Vol-au-Vent of Salmon. Heat one pint and a half of cooked salmon in cream sauce
Cook this with the app: pantry check, scaling, and the assistant.