Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Smoked Salmon a la Comtesse

Name: Smoked Salmon a la Comtesse
Yield: 1 servings
Ingredients: Half a pound smoked salmon; four green olives; one teaspoon chopped parsley; yolks of three eggs; four tablespoons dissolved Cox’s gelatine; four tablespoons cream; one tablespoon butter

From The Swedish, French, American cook book, 1918

Serves 1

Filling: Stir the butter to a cream; add the chopped yolks of eggs; then the olives, parsley; add two tablespoons gelatine and two tablespoons chopped salmon; last the cream.

A modern interpretation · AI-generated from the original record

Ingredients

Half a pound smoked salmon
four green olives
one teaspoon chopped parsley
yolks of three eggs
four tablespoons dissolved Cox’s gelatine
four tablespoons cream
one tablespoon butter

Method

Spread the salmon in round pieces about three inches across and fill.
Shape like a pear or an apple.
Glaze with gelatine; when settled, put on a broiler and glaze with aspic.
Stick a clove at one end and a green leaf in the other.
Serve on a slice of hard-boiled egg on top of a slice of buttered bread the same size as the apple or pear.
Garnish with parsley.
Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 6. The excerpt below is the record exactly as published.

Smoked Salmon a la Comtesse, for Five Persons Saumon fume a la Comtesse Half a pound smoked salmon, four green olives, chopped, one teaspoon chopped parsley, yolks of three eggs chopped, four tablespoons dissolved Cox’s gelatine, four tablespoons cream, one tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.