Chapter XIV · Fish · No. 791
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
791—Darne de Saumon Daumont
Poach the darne in a court-bouillon prepared beforehand.
Dishing Up and Garnish.—Surround the darne by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce; small round quenelles of mousseline forcemeat for fish, decorated with truffles, and some slices of milt treated No. 174, Anglaise (for Egg-and-bread-crumbing), and fried when about to dish up.
Serve the Nantua sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 791, p. 271. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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