Chapter XIV · Fish · No. 795
795—Darne de Saumon Royale
Braise the darne in Sauterne wine.
Garnish.—Bunches of crayfishes’ tails, small quenelles of mousseline forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato raised by means of the large, round spoon-cutter, and cooked à l’anglaise.
Send a Normande sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 795, p. 272. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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