Côtelettes de Saumon B (Salmon Cutlets, Second Method)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Farce Mousseline of salmon
- All other elements as for Côtelettes de brochet à la Soubise
Instructions
- Proceed as for Côtelettes de brochet à la Soubise.
- Replace the pike farce with a farce Mousseline of salmon.