Salmon à la Chambord
Origin: Paris, France
Source: Anonymous, 1921
Ingredients
- salmon
- veal
- bacon
- truffles
- mushrooms
- poultry breast meatballs
- crayfish
Instructions
- Once the salmon is cooked half-done in broth (caldo), drain it well and transfer it to a porcelain dish that can withstand direct heat.
- Cover the salmon with very thin slices of veal and bacon, and rounds of truffles and mushrooms.
- Arrange meatballs made from poultry breast and crayfish around the fish to garnish the dish.
- Place the dish in the oven for five minutes, then remove it and set it aside until it is time to serve.