Chapter XIV · Fish · No. 963
Built upon: No. 810Salade de Saumon
963—Salade de Homard
See “Salade de Saumon” (No. 810, Salade de Saumon). As the preparation and seasoning of the latter are identical with those of the dish under consideration, all that is needed is to replace the salmon of recipe No. 810, Salade de Saumon by the collops of lobster.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 963, p. 327. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →