Cut small cutlets from the raw salmon; sprinkle with pepper
and salt. Make a salmon mousse [see recipe: Mousse of Salmon];
coat the cutlets all around; leave on an oiled paper until
ready to fry, then fry in hot salad oil from eight to ten
minutes — golden brown on each side. When done, arrange on a
paper doily, one resting on top of each other in the form of a ring
with a paper frill in each; put hot crab flakes in the centre dressed
with bearnaise sauce; garnish with the crab claws all around.
Salmon (Saumon) a la Cuisse
Cut small round pieces of raw salmon about three and a half
inches around, all the same size; sprinkle with pepper and salt;
cover with salmon mousse; decorate all around with salmon mousse
that has been colored with some chopped parsley and a dot in
the centre with a diamond of truffle on top; put on a buttered pan
with some sherry, pepper, salt; cook, covered, from six to eight
minutes; turn out on a green foundation; put a paper frill in each;
serve with the shrimp sauce in the centre, garnish with cooked,
unpeeled shrimps all around and parsley. For luncheon and dinner.
58
THE SWEDISH, FRENCH
Stuffed Salmon with Oyster Crab a la Sicilienne
Saumon farci de Crabes d’ Huitre, a la Sicilienne
Fillet the salmon and bone; form in the shape of a fish the size
wanted, sprinkle with pepper and salt; cover with salmon mousse;
decorate all around with the mousse from head to tail, waving it
through a fancy tube; make the shape of a head with an eye of
truffle; put strips of the mousse on a bias across the fish, with strips
of chopped truffles in between each; put in the oven; cook, well
covered, with some sherry about twenty minutes; when done, put
on a platter with fried oyster crabs around. Garnish with lemons
and parsley and serve with an oyster crab sauce. Fish dish for
dinner.
COLD DISHES OF SALMON
Cold Salmon ( Saumon froid) a la Chaud-froid de Mayonnaise
For this dish the tail part of the salmon is the best. For about
ten people take four pounds of salmon; clean and wash well; then
split in halves; remove the bones; put on a buttered pan; join the
two halves together, forming the shape of a fish, the head end a trifle
thicker than the tail; sprinkle with pepper and salt; put some sherry
in the pan; cook in the oven for about fifteen minutes, well covered.
When done, leave until cold; then glaze with the thick chaud-
froid of mayonnaise. In the meantime, have some chopped beets,
chopped truffles, chopped parsley, chopped whites and yolks of
eggs✪ Cold Salmon a la Chaud-froid de Mayonnaise separately; make an eye of lemon and truffles; then around the
head make a band of the yolks of egg, then the beets, then strips
of white of egg, then truffles, and so on, the different colors to
the tail. Let each strip meet in the centre of the fish, coming to¬
ward the side on a bias. When ready, glaze the salmon by dripping
some rich white aspic over it. Arrange on a platter. Garnish
with the chopped aspic, lemon, and parsley around and serve with a
cold auronan sauce. This is a beautiful dish for a late supper.
[May also be served as a cold fish dish with the salad.] ✪ Aspic
Page 83 · 2 recipe records on this page
Presented as published in 1918. 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
Cut small cutlets from the raw salmon; sprinkle with pepper and salt. Make a salmon mousse [see recipe: Mousse of Salmon]; coat the cutlets all around; leave on an oiled paper until ready to fry, then fry in hot salad oil from eight to ten minutes — golden brown on each side. When done, arrange on a paper doily, one resting on top of each other in the form of a ring with a paper frill in each; put hot crab flakes in the centre dressed with bearnaise sauce; garnish with the crab claws all around.
Salmon (Saumon) a la Cuisse
Cut small round pieces of raw salmon about three and a half inches around, all the same size; sprinkle with pepper and salt; cover with salmon mousse; decorate all around with salmon mousse that has been colored with some chopped parsley and a dot in the centre with a diamond of truffle on top; put on a buttered pan with some sherry, pepper, salt; cook, covered, from six to eight minutes; turn out on a green foundation; put a paper frill in each; serve with the shrimp sauce in the centre, garnish with cooked, unpeeled shrimps all around and parsley. For luncheon and dinner.
Stuffed Salmon with Oyster Crab a la Sicilienne
Saumon farci de Crabes d’ Huitre, a la Sicilienne
Fillet the salmon and bone; form in the shape of a fish the size wanted, sprinkle with pepper and salt; cover with salmon mousse; decorate all around with the mousse from head to tail, waving it through a fancy tube; make the shape of a head with an eye of truffle; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each; put in the oven; cook, well covered, with some sherry about twenty minutes; when done, put on a platter with fried oyster crabs around. Garnish with lemons and parsley and serve with an oyster crab sauce. Fish dish for dinner.
COLD DISHES OF SALMON Cold Salmon ( Saumon froid) a la Chaud-froid de Mayonnaise
For this dish the tail part of the salmon is the best. For about ten people take four pounds of salmon; clean and wash well; then split in halves; remove the bones; put on a buttered pan; join the two halves together, forming the shape of a fish, the head end a trifle thicker than the tail; sprinkle with pepper and salt; put some sherry in the pan; cook in the oven for about fifteen minutes, well covered. When done, leave until cold; then glaze with the thick chaudfroid of mayonnaise. In the meantime, have some chopped beets, chopped truffles, chopped parsley, chopped whites and yolks of eggs separately; make an eye of lemon and truffles; then around the head make a band of the yolks of egg, then the beets, then strips of white of egg, then truffles, and so on, the different colors to the tail. Let each strip meet in the centre of the fish, coming toward the side on a bias. When ready, glaze the salmon by dripping some rich white aspic over it. Arrange on a platter. Garnish with the chopped aspic, lemon, and parsley around and serve with a cold auroran sauce. This is a beautiful dish for a late supper. [May also be served as a cold fish dish with the salad.]
Records on this page
Cold Salmon a la Chaud-froid de MayonnaiseAspic