Chapter XIV · Fish · No. 786
Built upon: No. 778The Cooking of Fish à la Meunière
786—Saumon à la Meunière
Having cut the salmon into moderately thick slices, season these, dredge them slightly, and cook them in the frying-pan with very hot clarified butter.
It is important that the salmon be set and that the cooking be rapid.
Serve it in either of the two ways indicated above (No. 778, The Cooking of Fish à la Meunière).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 786, p. 268. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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