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Mousselines de Saumon à la
Cardinal. (Cream of Salmon in small Moulds.) Ingredients.
One pound of Salmon.
Half an ounce of Butter.
Quarter of a pint of well-reduced Béchamel.
One white of Egg.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Mousselines de Saumon à la
Cardinal. (Cream of Salmon in small Moulds.) Ingredients.
One pound of Salmon.
Half an ounce of Butter.
Quarter of a pint of well-reduced Béchamel.
One white of Egg.