415. SALMON A LA CARDINAL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Boil and skin a salmon that has been previously trussed, as directed in the first article of this chapter
  2. cover it with a thin smooth coating of lobster quenelles
  3. ornament it with a representation of the scales of the fish, by placing alternate rows of half-moons of truffle on its surface, marking out the eyes and gills, also with fillets of truffle
  4. Cover the salmon with very thin layers of fat bacon
  5. moisten with half a bottle of white wine, and a ladleful of good broth
  6. cover with a buttered paper, place the lid on the fish
Original Text
415. SALMON A LA CARDINAL. Boil and skin a salmon that has been previously trussed, as directed in the first article of this chapter; cover it with a thin smooth coating of lobster quenelles; ornament it with a representation of the scales of the fish, by placing alternate rows of half-moons of truffle on its surface, marking out the eyes and gills, also with fillets of truffle. Cover the salmon with very thin layers of fat bacon, moisten with half a bottle of white wine, and a ladleful of good broth; cover with a buttered paper, place the lid on the fish-
Notes
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