À la Norvégienne (Kilkis Filling) and Au Saumon fumé (Smoked Salmon Filling)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- purée of Kilkis with butter
- purée of smoked salmon with butter
- jelly
Instructions
- À la Norvégienne: fill with a purée of Kilkis worked with butter, and glaze with jelly.
- Au Saumon fumé: fill with a purée of smoked salmon worked with butter, or with cream of smoked salmon.
- Glaze with jelly and serve very cold.