Cold Salmon Souchet from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Scale and wash the fish in cold water, with a little salt, then cut it in slices about a quarter of an inch thick and place them in a sauté pan. Cover them well with good fish stock, add one...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- chervil
- fillets of salmon
- parsnip
- turnip
- carrot
- eggs
- aspic jelly
- peppercorns
- herbs
- onion
- fish stock
- salt
- cold water
- fish
- tarragon
- trout
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