Salmon à la Chambord
Origin: Paris, France
Source: Anonymous, 1920
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.