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

Smoked Salmon with Eggs a la Charlotte

Name: Smoked Salmon with Eggs a la Charlotte
Yield: 1 servings
Ingredients: Half a pound smoked salmon; three tablespoons good butter; four hard-boiled eggs; pinch cayenne pepper

From The Swedish, French, American cook book, 1918

Serves 1

A modern interpretation · AI-generated from the original record

Ingredients

Half a pound smoked salmon
three tablespoons good butter
four hard-boiled eggs
pinch cayenne pepper

Method

Put charlotte moulds in a pan on ice.
Glaze with a tomato aspic.
Cut salmon in nice slices and line half the mould with the salmon lengthwise and the other half with the hard-boiled white of eggs cut very thin.
Drip little aspic on and fill.
Stir butter to a cream; add the yolks of eggs that have been pressed through a fine sieve; add the smoked salmon that has been left and chopped very fine; add pepper; fill the moulds; leave in ice box until ready to serve.
Dip in warm water; turn out on pieces of buttered bread the shape of the mould.
Garnish with a green leaf in each and 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 with Eggs a la Charlotte, for Four Persons Saumon fume aux CEufs, a la Charlotte Half a pound smoked salmon, three tablespoons good butter, four hard-boiled eggs, pinch cayenne pepper

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