Gratin of creamed salmon or other fish (Gratin aux fruits de mer) from Mastering the Art of French Cooking, Volume One (page 156) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and other cooked fish for cooked salmon.

  • Bloominanglophile on October 23, 2013

    I have prepared the variation of this dish using chicken and mushrooms. It is another nice way to use up leftover chicken.

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