Free the fish from skin and bones and flake it very finely, mix the
anchovy essence, paste, and chutney with the lemon -juice and a table-
spoonful of rich brown sauce ; stir well and add a few drops of lemon-
juice, a pinch of salt, and cayenne to flavour. Mix in three parts of
the fish and half the rice ; dissolve the gelatine and strain into the
above. Whisk up the aspic until it becomes of a frothy appearance,
quickly line or mask the inside of a plain savarin mould. Mix the
remainder of whipped aspic with the prepared fish, rice, &c., and fill
this into the lined mould as soon as the coating therein is sufficiently
set. Place it on the ice for about an hour. Mix the remainder of
rice and fish, season with salt and pepper, cayenne and white pepper.
Turn out the mould on to a dish, put the rice and fish loosely in the
centre, so as to give it a dome- shaped appearance. Trim the prawns
and range them neatly round the top of the timbale. The base of the
dish can be garnished with diamond- shaped pieces of aspic.
659. Dariole de Saumon d la Moseovienne. — About 1| lb.
of cooked salmon, 18 oysters, 3 large truffles, 1 hard-boiled egg, 1 oz.
anchovy paste, a teaspoonful of tarragon vinegar , | gill cream, about
a pint of aspic jelly (No. 38), 6 filleted anchovies, a few slices of
cucumber, a, pinch of cayenne, salt, pepper, and grated nutmeg.
Flake the salmon, line a medium-sized dariole mould with aspic
jelly, ornament with a few slices of truffles, some nice flakes of salmon,
and a few cooked and bearded oysters. Set the garnish well with a
little aspic and put to cool. Pound the remainder of the fish in a
mortar together with six cooked oysters, the hard-boiled egg, and the
anchovy paste. Season with a pinch of cayenne✪ Dariole de Saumon a la Moseovienne pepper, salt, and a
little grated nutmeg. Rub through a fine sieve, add the tarragon
DRESSED FISH AND FISH ENTREES (COLD) 255
vinegar, the cream, and about half a pint of aspic jelly, mix well, and
fill the mould with this mixture ; put the anchovy fillets, a few slices
of truffles, and a few bearded oysters between the farce in filling.
Should the mixture not quite fill the mould, fill up with aspic jelly,
and put it on the ice until required. Immerse the mould in tepid
water, turn out on a round dish, garnish round the sides with chopped ■
aspic and a few fancifully cut slices of cucumber.
660. Dame de Saumon a la JRavif/ote. — About 2| lb.
middle cut of salmon, 1 onion, 1 carrot, a small bunch of parsley, 1
gill French wine vinegar, ravigote butter (No. 398), aspic jelly,
(No. 88), 1 oz. fresh butter, 2 hard-boiled eggs, ^ pint cooked peas, 1
truffle, and some French gherkins for garnish, peppercorns, salt✪ Dame de Saumon a la Ravigote.
Page 200 · 2 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Free the fish from skin and bones and flake it very finely, mix the anchovy essence, paste, and chutney with the lemon -juice and a tablespoonful of rich brown sauce ; stir well and add a few drops of lemonjuice, a pinch of salt, and cayenne to flavour. Mix in three parts of the fish and half the rice ; dissolve the gelatine and strain into the above. Whisk up the aspic until it becomes of a frothy appearance, quickly line or mask the inside of a plain savarin mould. Mix the remainder of whipped aspic with the prepared fish, rice, &c., and fill this into the lined mould as soon as the coating therein is sufficiently set. Place it on the ice for about an hour. Mix the remainder of rice and fish, season with salt and pepper, cayenne and white pepper. Turn out the mould on to a dish, put the rice and fish loosely in the centre, so as to give it a dome- shaped appearance. Trim the prawns and range them neatly round the top of the timbale. The base of the dish can be garnished with diamond- shaped pieces of aspic.
659. Dariole de Saumon d la Moseovienne. — About 1| lb. of cooked salmon, 18 oysters, 3 large truffles, 1 hard-boiled egg, 1 oz. anchovy paste, a teaspoonful of tarragon vinegar , | gill cream, about a pint of aspic jelly (No. 38), 6 filleted anchovies, a few slices of cucumber, a, pinch of cayenne, salt, pepper, and grated nutmeg.
Flake the salmon, line a medium-sized dariole mould with aspic jelly, ornament with a few slices of truffles, some nice flakes of salmon, and a few cooked and bearded oysters. Set the garnish well with a little aspic and put to cool. Pound the remainder of the fish in a mortar together with six cooked oysters, the hard-boiled egg, and the anchovy paste. Season with a pinch of cayenne pepper, salt, and a little grated nutmeg. Rub through a fine sieve, add the tarragon
vinegar, the cream, and about half a pint of aspic jelly, mix well, and fill the mould with this mixture ; put the anchovy fillets, a few slices of truffles, and a few bearded oysters between the farce in filling. Should the mixture not quite fill the mould, fill up with aspic jelly, and put it on the ice until required. Immerse the mould in tepid water, turn out on a round dish, garnish round the sides with chopped ■ aspic and a few fancifully cut slices of cucumber.
660. Dame de Saumon a la JRavif/ote. — About 2| lb. middle cut of salmon, 1 onion, 1 carrot, a small bunch of parsley, 1 gill French wine vinegar, ravigote butter (No. 398), aspic jelly, (No. 88), 1 oz. fresh butter, 2 hard-boiled eggs, ^ pint cooked peas, 1 truffle, and some French gherkins for garnish, peppercorns, salt.
Records on this page
Dariole de Saumon a la MoseovienneDame de Saumon a la Ravigote