Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Salmon with Anchovy (Saumon a V Anchois) a la Bercy
From The Swedish, French, American cook book, 1918
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- One cup salmon
- one teaspoonful anchovy paste
- four tablespoons dissolved Cox’s gelatine
- half a cup whipped cream
- salt
- pepper
Method
Cook the salmon; leave in broth until cold; remove all bones and skin; stir until smooth.
Put in a saucepan on ice; add the anchovy paste, pepper, salt, and gelatine; last, the whipped cream.
Glaze waldorf moulds with aspic, decorate with a daisy of truffle; glaze again and fill.
Leave on ice until cold; dip moulds in lukewarm water; turn out on buttered bread, put a paper frill in each.
Garnish with parsley.
Serve before the soup.
Nutrition per serving
756Calories
80 gProtein
15 gCarbs
42 gFat
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 7. The excerpt below is the record exactly as published.
almon with Anchovy ( Saumon a V Anchois) a la Bercy One cup salmon, one teaspoonful anchovy paste, four tablespoons dissolved Cox’s gelatine, half a cup whipped cream, salt, pepper
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