1657 Côtelettes de Saumon

Salmon Cutlets

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About

These may be prepared in either of the following ways:


A) Ingredients

  • 500 g (1 lb 2 oz) cooked salmon, free from skin and bone


Cut the salmon, mushrooms, prawns and truffle into small dice, place in a shallow pan with the Béchamel and reheat to boiling point. Season, add the egg yolks and cook and mix to thicken the mixture.

Spread the mixture on a buttered tray, butter the surface and allow to get cold. Divide ‘the mixture into 75