Chapter XI · Hors-d’Œuvres · No. 297
297—Smoked Salmon Cream
Finely pound four oz. of smoked salmon, and add thereto, little by little, three tablespoonfuls of fresh cream and two oz. of softened butter. Rub the whole through a sieve, and finish with an addition of three tablespoonfuls of whisked cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 297, p. 141. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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