FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DAUMONT (A LA)
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is a method of preparing large fish. The Daumont garnish comprises quenelles, soft roe, mushrooms and fresh-water crayfish tails all served with Nantua sauce
