Chapter XI · Hors-d’Œuvres · No. 385
385—Smoked Salmon
Cut into triangular, thin slices; roll these into cones, and arrange in the form of a crown with curled-leaf parsley in the middle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 385, p. 160. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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