Name: Galantine de Saumon
Cuisine: France
Ingredients: stuffing; truffle; truffles; terrine; butter; eggs; pepper; bread; salmon; salt; milk; sherry; white fish; salmon; pepper; salt; salmon

Method

Take some salmon (two pounds would do for about six or seven people) cut the best part of it in slices about one inch thick and put there in a dish for two hours with salt, pepper and enough

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Method

Part of