FoodNet
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 Tomato a la Proven?ale

From The Swedish, French, American cook book, 1918

Serves 6

Filling: Chop the salmon, add to the three hard-boiled chopped yolks of eggs, stir until smooth, add the pepper and gelatine, last the cream carefully, and fill.

A modern interpretation · AI-generated from the original record

Ingredients

  • Six tomatoes
  • yolks of three hard-boiled eggs
  • quarter of a pound smoked salmon
  • four tablespoons whipped cream
  • two tablespoons dissolved Cox’s gelatine
  • pinch cayenne pepper

Method

  1. Select the very smallest tomatoes; put in hot water; remove skins carefully so as not to get the tomato soft.

  2. Cut a little hole on the side of the tomato; scoop out with small potato scooper, leaving a thin shell.

  3. Fill tomatoes; put on a broiler with a platter underneath.

  4. Glaze half the tomatoes with the tomato chaud-froid and the other half with the white chaud-froid.

  5. Serve on a large round piece of bread that has been buttered and dipped in the chopped white of eggs.

  6. Stick a green leaf in each; leave in ice box until ready to serve; garnish with parsley.

  7. Serve before the soup.

Nutrition per serving

94Calories
8 gProtein
6 gCarbs
5 gFat

Estimated from matched ingredients across 6 servings.

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 with Tomato a la Proven?ale, for Six Persons Saumon fume aux Tomates, a la Provengale Six tomatoes, yolks of three hard-boiled eggs, quarter of a pound smoked salmon, four tablespoons whipped cream, two tablespoons dissolved Cox’s gelatine, pinch cayenne pepper

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