Cold Salmon with Montpellier Butter from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Boil a piece of salmon according to the recipe given for boiled salmon, or else utilise any that may be left over cold. If an elaborate dish is wanted cut a croûton of stale bread large enough to...
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Cooking tools:
- Pot
- Stove
- Skewer
- Bread knife
- Cutting board
- Chef's knife
- Plate
Ingredients
- mayonnaise
- anchovy cream
- verte sauce
- salmon
- bread
- fish
- aspic jelly
- liquid aspic jelly
- carmine
- crayfish
- skewers
- montpellier butter
- prawns
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