1690 Saumon Froid, or Darne de Saumon Froide, à la Norvégienne

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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Method

Remove the skin from the cooked salmon, decorate and glaze with White Fish Aspic Jelly as for Saumon en Belle-vue. Set a layer of the same