1692 Saumon Froid, or Darne de Saumon Froide, Riga

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the salmon in the same way as for à la Parisienne; present it on a flat base but garnish it with small round cucumber cases, well blanched, marinated with oil and lemon juice and filled with vegetable salad mixed with Mayonnaise; tartlets filled with the same salad plus a trimmed crayfish head stuffed with cold crayfish Mousse on top; and halves of hard-boiled eggs cut fancy shape and filled with caviare. Surround the edge of the dish with shapes of very clear aspic jelly.

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