Chapter XI · Hors-d’Œuvres · No. 382
382—Gotha and Milan Salami
Cut these into very thin slices, and place them, one on top of the other, on a hors-d’œuvre dish, in the form of a crown, with a sprig of curled-leaf parsley in the middle. They may also be laid flat upon a litter of parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 382, p. 160. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →