Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Chartreuse of Salmon (Chartreuse au Saumon) a la Poularde
From The Swedish, French, American cook book, 1918
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- One cup of whipped cream
- three tablespoons Cox’s gelatine
- three tablespoons fine-chopped salmon
- a pinch of pepper
Method
Put the cream in a saucepan in ice water; add the dissolved gelatine carefully so as not to get it lumpy; then add the chopped salmon and pinch of pepper.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 8. The excerpt below is the record exactly as published.
hartreuse of Salmon ( Chartreuse au Saumon ) a la Poularde Take little chicken moulds; glaze with aspic; fill the wing and tail parts with chopped salmon, make an eye and bill of truffle; glaze with aspic; line with cream. To one cup cream, two table¬ spoons dissolved Cox’s gelatine; fill with the chartreuse of salmon; leave on ice until ready to serve; dip in lukewarm water; turn out on buttered bread or toast that is covered with a thin slice of sal¬ mon and glazed with aspic. Garnish with parsley. Serve as ap¬ petizer for luncheon or dinner. Chartreuse of Salmon. One cup of whipped cream, three tablespoons Cox’s gelatine, three tablespoons fine-chopped salmon, and a pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.