1674 Escalopes de Saumon

Escalopes of Salmon

Preparation info
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By Auguste Escoffier

Published 1903

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This is a very practical preparation for Table d’Hôte service.

Remove the fillets from a medium-sized salmon, cut them in half along the length and remove the skin. Cut the fillets across on the slant into thickish slices weighing from 80–100