Norwegian cold salmon or cut of cold salmon (Saumon froid ou darne de saumon froid à la Norvégienne) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 279) by Auguste Escoffier

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  • EYB Comments

    Can substitute cooked rice for semolina. Uses the book's "Court-bouillon with vinegar (Court-bouillon au vinaigre)". EYB has corrected a typo in the French recipe title, which appears in the book as "Saumon froid où darne de saumon à la Norvégienne."

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 cooked rice for semolina. Uses the book's "Court-bouillon with vinegar (Court-bouillon au vinaigre)". EYB has corrected a typo in the French recipe title, which appears in the book as "Saumon froid où darne de saumon à la Norvégienne."

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