1654 Saumon

Name: Saumon (Salmon)
Yield: For 10 persons allow 1 kg (2¼ lb).
Cuisine: France
Ingredients: cucumber; whole salmon; salmon; vinegar; hollandaise; fish; whole fish; court-bouillon; mousseline

Salmon

Preparation info

For
10
persons allow 1 kg 2¼ lb .

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

whole salmon and Darnes of salmon are usually cooked in a Vinegar Court-bouillon started from cold, covered with a serviette or piece of clean cloth,