Chapter XIV · Fish · No. 787
787—Cadgerée of Salmon
Prepare one lb. of cooked salmon, cleared of bones and skin, and cut into small pieces; four hard-boiled eggs cut into dice; one lb. of well-cooked pilaff rice; and three-quarters pint of Béchamel flavoured with curry.
Dish in a hot timbale, alternating the various products, and finish with a coating of sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 787, p. 268. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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