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 Victoria

Name: Smoked Salmon a la Victoria
Yield: 3 servings
Ingredients: Three-quarters of a pound salmon; two cups whipped cream; six tablespoons dissolved Cox’s gelatine; pinch pepper; truffles; white of egg; chopped parsley; some aspic

From The Swedish, French, American cook book, 1918

Serves 3

A modern interpretation · AI-generated from the original record

Ingredients

Three-quarters of a pound salmon
two cups whipped cream
six tablespoons dissolved Cox’s gelatine
pinch pepper
truffles
white of egg
chopped parsley
some aspic

Method

Glaze butterfly moulds with aspic and decorate with truffles, white of egg, and chopped parsley; glaze again.
Line with salmon that has been pressed out very thin, and fill with the chartreuse of salmon.
After the moulds have been lined, chop the salmon that is left very fine.
Put in a saucepan on ice; add one cup whipped cream, then the gelatine and pepper.
Stir until commencing to thicken; add the second cup of cream very carefully.
Fill the moulds very full; leave in the ice box until ready to serve.
Dip the moulds in lukewarm water; turn out on a thin slice of buttered bread.
Trim all around the victorias neatly; 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 5. The excerpt below is the record exactly as published.

Smoked Salmon a la Victoria, for Eight Persons Saumon fume a la Victoria Three-quarters of a pound salmon, two cups whipped cream, six tablespoons dissolved Cox’s gelatine, pinch pepper, truffles, white of egg, and chopped parsley for decoration; some aspic

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