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 (Saumon fume) en Aspic a la Hammond
From The Swedish, French, American cook book, 1918
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Take small fish moulds; glaze with artificial aspic
- decorate the body of the fish with white of egg
- the fins and eyes with truffles
- fill the moulds with fine-chopped salmon
- drop aspic on top
Method
Take small fish moulds; glaze with artificial aspic; decorate the body of the fish with white of egg and the fins and eyes with truffles; glaze again; fill the moulds with fine-chopped salmon; drop aspic on top; leave on the ice until ready to serve; dip in warm water; turn out on slices of buttered bread that is spread with some chopped salmon on top; garnish with parsley and lemon.
Serve as appetizer for luncheon or dinner.
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.
moked Salmon ( Saumon fume) en Aspic a la Hammond Take small fish moulds; glaze with artificial aspic; decorate the body of the fish with white of egg and the fins and eyes with truffles; glaze again; fill the moulds with fine-chopped salmon; drop aspic on top
Cook this with the app: pantry check, scaling, and the assistant.