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 Revietto
From The Swedish, French, American cook book, 1918
Serves 1
Serve on buttered bread.
A modern interpretation · AI-generated from the original record
Ingredients
- one cup whipped cream
- three tablespoons dissolved Cox’s gelatine
- three chopped olives
- one chopped sour pickle
- one tablespoon chopped parsley
- two tablespoons chopped salmon
- pinch pepper
Method
Combine all chopped ingredients in a saucepan on ice; add gelatine and then cream.
Put a tablespoon of the mixture on each piece of salmon, roll, and glaze with gelatine.
Decorate with olives and cream.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 3. The excerpt below is the record exactly as published.
three tablespoons dissolved Cox’s gelatine in a cup; fill the cup three- quarters full with hot water; add one tablespoonful sherry and a pinch of salt. If the aspic is wanted in a shade of brown, color with a little beef extract; if wanted a tomato shade, color with the Burnett’s orange and red coloring; if a green shade is wanted, color with some parsley, which should be chopped very fine, put in a cloth, dipped in hot water, and then rung out well into the aspic until it becomes the shade desired. SALMON ( Saumon ) Smoked Salmon a la Walde, for Eight Persons Saumon fume a. la Walde Half a pound smoked salmon, one cup whipped cream, three table¬ spoons dissolved Cox’s gelatine, three tablespoons very fine-chopped salmon, pinch pepper, truffles for decoration, some tomato aspic. How to Make It. Glaze plain individual ring moulds with a heavy tomato aspic and decorate with diamonds of truffles. Line with thin smoked salmon and fill with the chartreuse of salmon. Chartreuse of Salmon. One cup whipped cream, three table¬ spoons dissolved Cox’s gelatine, three tablespoons fine-chopped sal¬ mon, pinch pepper. Put the cream in a saucepan in ice water; add the dissolved gelatine, carefully, not to get it lumpy; then add the chopped salmon and the pinch of pepper. Fill the moulds; leave on ice until ready to serve. Dip in warm water, turn out on buttered bread the size of the ring, and fill with whipped cream in the centre of each. Decorate with a small strip of truffle made in the form of a cross on top. Garnish with parsley. Serve be¬ fore the soup. Smoked Salmon a la Delaware, for Eight Persons Saumon fume a la Delaware Half a pound smoked salmon, one cup whipped cream, two hard- boiled eggs, four tablespoons dissolved Cox’s gelatine, cayenne pepper, truffles for decoration. How to Make It. Slice the smoked salmon very thin; press it out with a knife still thinner. Cut in pieces two and one-half inches long and one and one-half inches wide. Hard boil your eggs; chop the whites and yolks together. Stir the cup of cream in a saucepan on ice; add the gelatine. Take two tablespoons out for the decoration. Add the chopped eggs to the rest of the cream. Put a tablespoon of the mixture on each of the slices of salmon and roll. Glaze with the plain gelatine by dipping the finger in the gelatine and rubbing over the roll, decorate with a waved strip of cream across lengthwise, and a tiny strip of truffle from one end to the other on the cream. Serve on buttered bread the same size as the roll. Leave in the ice box until ready to serve. Garnish with parsley. Serve before the soup. Smoked Salmon a la Revietto, for Eight Persons Saumon fume a la Revietto One cup whipped cream, three tablespoons dissolved Cox’s gela¬ tine, three chopped olives, one chopped sour pickle, one table¬ spoon chopped parsley, two tablespoons chopped salmon, pinch pepper
Cook this with the app: pantry check, scaling, and the assistant.