Chapter XIV · Fish · No. 792
792—Darne de Saumon Lucullus
Skin one side of the darne, lard it with truffles, and braise it in champagne.
The Garnish Round the Darne.—Very small garnished patties of crayfish tails; small cassolettes of milt; small mousselines of oysters, poached in dariole-moulds.
Sauce.—The braising-liquor of the darne finished by means of ordinary and crayfish butter in equal quantities. Send it to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 792, p. 271. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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