The first course of a dinner that is served before the soup is
called in French a hors-d’oeuvre, or, in English, an appetizer. It
is also, by some people, called a savory. It may contain grape¬
fruit, oranges, apples, macedoine fruits prepared in some way, raw
oysters and clams on half shell, or dainty relish in small fancy
appetizing ways prepared from different kinds of tasty fish, such as
smoked salmon, anchovies, sardines, caviar, and sturgeon, also
different kinds of shell-fish. It should be highly seasoned and
prepared snappily, dainty, and pleasing to the eye, to give a
dinner great promise. To make these dishes look inviting, they
are to be served on a folded napkin or a fancy paper doily on a
nice platter.
How to Dissolve Cox’s Gelatine
Cox’s Powdered Gelatine is the best on the market and any one
using it according to the recipes 'will find everything satisfactory.
[No other gelatine can be used in place of Cox’s and measured in
this way.] It must be melted and measured by the spoon to
whatever quantity is wanted. Put a large package in a small
saucepan; add to that one large cup of cold water; mix well; let it
stand on the table until it begins to thicken; put the saucepan on
top of a pan of hot water on the stove; let stand until it melts and
becomes hot.
Artificial Aspic (Aspic artificiel)
If no aspic is at hand, artificial will do in place of it for those
appetizers. Put three tablespoons dissolved Cox’s gelatine in a
cup; fill the cup three quarters full with hot water; add one table¬
spoonful 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 to¬
mato 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
wrung out well into the aspic until it becomes the shade desired.
1
2 MRS. ERICSSON HAMMOND’S COOK BOOK
Smoked Salmon with Chartreuse a la Mauret
Saumon fume, Chartreuse a la Mauret
For Six Persons
One half pound of smoked salmon. One cup of whipped cream.
Three tablespoons of dissolved Cox’s gelatine. Cayenne pepper,
salt. One cup of aspic. Truffles for decoration. One tablespoon
of butter. Six slices of bread✪ Smoked Salmon with Chartreuse a la Mauret.
How to Make It. Put small moulds in shape of a rabbit on
ice. Glaze with aspic. Fill the ears and the legs of the rabbit
with finely chopped truffles or parsley. Drip some aspic on the
decoration. Make an eye of lemon and truffles, also the mouth.
Line the rest of the moulds with whipped cream that has some
gelatine. Fill with salmon, gelatine and cream mixed. Leave the
moulds on ice until ready to serve. Dip in warm water, turn
out on the slices of bread that have been cut the size of the
rabbit-mould buttered and lined with a slice of smoked salmon.
Arrange on a platter. Garnish with parsley. Serve before the
soup.
Smoked Salmon a la Floria
Saumon fume a la Floria
For Six Persons
Half pound salmon. Six slices of bread. One quarter of a
pound of t Philadelphia cream cheese. One large tablespoon of
butter, pepper and salt✪ Smoked Salmon a la Floria.
Page 1 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The first course of a dinner that is served before the soup is called in French a hors-d’oeuvre, or, in English, an appetizer. It is also, by some people, called a savory. It may contain grapefruit, oranges, apples, macedoine fruits prepared in some way, raw oysters and clams on half shell, or dainty relish in small fancy appetizing ways prepared from different kinds of tasty fish, such as smoked salmon, anchovies, sardines, caviar, and sturgeon, also different kinds of shell-fish. It should be highly seasoned and prepared snappily, dainty, and pleasing to the eye, to give a dinner great promise. To make these dishes look inviting, they are to be served on a folded napkin or a fancy paper doily on a nice platter.
How to Dissolve Cox’s Gelatine
Cox’s Powdered Gelatine is the best on the market and any one using it according to the recipes 'will find everything satisfactory. [No other gelatine can be used in place of Cox’s and measured in this way.] It must be melted and measured by the spoon to whatever quantity is wanted. Put a large package in a small saucepan; add to that one large cup of cold water; mix well; let it stand on the table until it begins to thicken; put the saucepan on top of a pan of hot water on the stove; let stand until it melts and becomes hot.
Artificial Aspic (Aspic artificiel)
If no aspic is at hand, artificial will do in place of it for those appetizers. Put three tablespoons dissolved Cox’s gelatine in a cup; fill the cup three quarters full with hot water; add one table¬ spoonful 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 wrung out well into the aspic until it becomes the shade desired.
Smoked Salmon with Chartreuse a la Mauret
Saumon fume, Chartreuse a la Mauret For Six Persons
One half pound of smoked salmon. One cup of whipped cream. Three tablespoons of dissolved Cox’s gelatine. Cayenne pepper, salt. One cup of aspic. Truffles for decoration. One tablespoon of butter. Six slices of bread.
How to Make It. Put small moulds in shape of a rabbit on ice. Glaze with aspic. Fill the ears and the legs of the rabbit with finely chopped truffles or parsley. Drip some aspic on the decoration. Make an eye of lemon and truffles, also the mouth. Line the rest of the moulds with whipped cream that has some gelatine. Fill with salmon, gelatine and cream mixed. Leave the moulds on ice until ready to serve. Dip in warm water, turn out on the slices of bread that have been cut the size of the rabbit-mould buttered and lined with a slice of smoked salmon. Arrange on a platter. Garnish with parsley. Serve before the soup.
Smoked Salmon a la Floria
Saumon fume a la Floria For Six Persons
Half pound salmon. Six slices of bread. One quarter of a pound of t Philadelphia cream cheese. One large tablespoon of butter, pepper and salt.
Records on this page
Smoked Salmon with Chartreuse a la MauretSmoked Salmon a la Floria