Escalopes of Salmon à l'Indienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salmon escalopes
- butter
- Sauce Currie
- rice à l'Indienne
Instructions
- Season the salmon escalopes and arrange them in a generously buttered dish.
- Poach them dry.
- Dish them in a crown and mask them with Sauce Currie.
- Serve a timbale of rice à l'Indienne separately.