1693 Saumon Froid, or Darne de Saumon Froide, à la Royale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the skin from one side of the cooked salmon and coat the bared surface with a layer of cold salmon Mousse moulding it to a slight swell in the centre. Coat this Mousse with Mayonnaise mixed with a little jelly and allow to set in a cool place.

Set a layer of very clear jelly on the serving dish, place the salmon on top and surround with a decorative border of Montpellier Butter piped with a medium star tube.

Decorate the centre of the salmon with a nice Fleur-de-lys cut from truffle and place a crown made from fillets of anchovy at each end.