Chapter XIV · Fish · No. 796
796—Darne de Saumon Valois
Poach the darne in a white wine court-bouillon.
Garnish.—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish cooked in court-bouillon.
Send a Valois sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 796, p. 272. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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