1673 Darne de Saumon Valois

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the Darne in White Wine Court-bouillon which has been prepared in advance. Place on a dish and surround with plain boiled olive-shaped pieces of potatoes; thick slices of poached soft roe; and trussed crayfish cooked in Court-bouillon.

Serve accompanied with Sauce Valois.

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