422. SLICES OF SALMON A LA VENITIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Boil, trim, and glaze the slices of salmon, as in the foregoing case.
  2. Sauce them round with a sauce à la Venitienne (No. 36).
  3. Garnish with a border of croquettes of fillet of soles.
Original Text
422. SLICES OF SALMON A LA VENITIENNE. Boil, trim, and glaze the slices of salmon, as in the foregoing case, and sauce them round with a sauce à la Venitienne (No. 36). Garnish with a border of croquettes of fillet of soles.
Notes
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