Cadgerée of Salmon
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one lb. of cooked salmon
- one lb. of well-cooked pilaff rice
- three-quarters pint of Béchamel flavoured
- four hard-boiled eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Prepare one lb.
- of cooked salmon, cleared of bones and skin, and cut into small pieces;
- four hard-boiled eggs cut into dice;
- one lb.
- of well-cooked pilaff rice;
- and three-quarters pint of Béchamel flavoured with curry.
- Dish in a hot timbale, alternating the various products, and finish with a coating of sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board