Chapter XIV · Fish · No. 805
805—Saumon Froid, ou Darne de Saumon Froid au Chambertin
Poach the salmon or the darne in a court-bouillon consisting of very clear fish fumet and Chambertin wine, in equal quantities, and leave to cool. Prepare an aspic jelly from the court-bouillon.
Skin and decorate the salmon or the darne and glaze it with white aspic jelly, exactly as directed above, in the case of the Belle-vue.
Dish in the same way, in a crystal receptacle, and fill the latter with the prepared aspic jelly. Serve on a block of ice, or with broken ice around the utensil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 805, p. 275. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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