1684 Saumon Froid, or Darne de Saumon Froide, au Chambertin

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the salmon in Court-bouillon made from half very clear Fish Stock and half Chambertin wine. Allow to cool in the cooking liquid then prepare a clear jelly from the liquid. Remove the skin from the salmon, decorate, glaze with the jelly and present in the same manner as Saumon en Belle-vue.