Darne of Salmon à la Régence

Name: Darne of Salmon à la Régence
Cuisine: France
Ingredients: darne of salmon; white wine; whiting forcemeat; Beurre d'écrevisse; oysters; small very white mushrooms; soft roes; Sauce Normande; truffle essence

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

darne of salmon
white wine
whiting forcemeat
Beurre d'écrevisse
oysters
small very white mushrooms
soft roes
Sauce Normande
truffle essence

Instructions

Braise the darne of salmon in white wine, by the ordinary method.
Mould with a spoon quenelles of whiting forcemeat worked with Beurre d'écrevisse.
Poach and beard the oysters; prepare small, very white mushrooms; poach escalopes of soft roe.
Dish the darne with these garnishes.
Finish a Sauce Normande with truffle essence and serve it with the dish.