Chapter XI · Hors-d’Œuvres · No. 291
291—Smoked Salmon Butter
Finely pound four oz. of smoked salmon with as much butter, and rub through a fine sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 291, p. 140. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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