Saumon à la Rothschild (Salmon Rothschild — Grosse Pièce)

Name: Saumon à la Rothschild (Salmon Rothschild — Grosse Pièce)
Cuisine: France
Ingredients: Salmon; Forcemeat; Truffle; Champagne; Aromatics; Quenelles of sole forcemeat with cream; Fluted mushrooms; Large glazed truffles; Smelts; Crayfish; Sauce aux Huîtres; Braising liquor

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Salmon
Forcemeat
Truffle
Champagne
Aromatics
Quenelles of sole forcemeat with cream
Fluted mushrooms
Large glazed truffles
Smelts
Crayfish
Sauce aux Huîtres
Braising liquor

Instructions

Stuff the salmon and skin it.
Mask it with forcemeat and decorate it all over with crescents of truffle of graduated sizes, to imitate the scales.
Braise it in Champagne on a bed of aromatics.
Dish it up and surround it with the crescent-shaped quenelles of sole forcemeat with cream inlaid with truffle, the fluted mushrooms, the large glazed truffles, the smelts crumbed in manchons and fried, and the trussed crayfish arranged in a bouquet.
Serve with Sauce aux Huîtres to which the reduced braising liquor has been added.