1685 Côtelettes Froides de Saumon

Name: Côtelettes Froides de Saumon (Cold Salmon Cutlets)
Cuisine: France
Ingredients: Well butter some small cutlet moulds and line each with a slice of very red salmon previously flattened thin and overlapping the edges of the mould by approximately 1½ cm (⅗ in). Fill the mould with the well seasoned trimmings of salmon and fold over the edges of the slice so as to completely enclose them. Place on a tray and cook dry in a slow oven or in a steamer.; Serve accompanied with Sauce Mayonnaise.; Demould the cutlets on to a tray, allow to cool, decorate neatly and carefully with peas, chervil, lobster, coral etc. The decoration must be very neat and simple. Glaze with clear White Fish Aspic Jelly.; Mould a pyramid of Vegetable Salad bound with Mayonnaise on a dish, arrange the cutlets upright around it and insert a garnished decorative skewer in the centre of the vegetable mould. Alternatively, the cutlets may be arranged in a circle in a slightly deep glass or silver dish and covered with clear jelly.; Proceed in the same way as for Côtelettes de Homard Arkangel replacing the lobster flesh and Mousseline forcemeat with salmon flesh and Mousseline forcemeat.; These cutlets which are served mainly at ball suppers can also be presented in a large silver bowl or on a base of rice, semolina, cornflour or stearin; whichever form the presentation takes the cutlets should always be accompanied with a cold sauce.; Trim some small slices of salmon, cutlet shape; poach them carefully in a buttered dish with white wine and lemon juice and place to cool under light pressure. Coat with white fish Sauce Chaud-froid, lightly decorate and glaze with Fish Aspic Jelly.; Mould a pyramid of Vegetable Salad bound with Mayonnaise on a dish and arrange the cutlets around the sides.

Cold Salmon Cutlets

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

These may be prepared in any of the three following ways:

Trim some small slices of salmon, cutlet shape; poach them carefully in a buttered dish with white wine and lemon juice and place to cool under light pressure