How to Make It. Slice the smoked salmon very thin, press
out with a knife still thinner, cut them all the same size — three
inches long and one and one half inches wide and roll. Glaze
the rolls with gelatine and decorate on each a rose of stirred butter
with a truffle center; place them on the buttered bread that have
been cut in round pieces, decorated with diamonds cut from
salmon and truffles, and with cream. Arrange them on a platter
on a paper doily and garnish with parsley. Serve before the soup.
Smoked Salmon a la Thyra
Saumon fume a la Thyra
For Six Persons
One cup of smoked chopped salmon, one cup of whipped cream,
four tablespoonfuls of dissolved Cox’s gelatine, a pinch of pepper,
truffles for decoration, a half cup of artificial aspic, some spinach
green for coloring, six slices of bread, and a tablespoonful of butter✪ Smoked Salmon a la Thyra.
How to Make It. Put small forms in the form of a leaf on ice;
glaze them with aspic and decorate with truffles; line them with
cream. To the half cup of cream take two spoons of gelatine,
color it light green and fill with the salmon. Leave on ice until
ready to serve. Spread the slices of bread with butter and chopped
water cress; dip the forms in warm water and turn them out;
trim the bread neatly all around. Arrange them in the form of a
ring on a platter and in the center put the bunch of water cress.
Serve before the soup.
Filling. Put a saucepan on ice with the chopped salmon; add
the rest of the gelatine, pepper, salt, and last the whipped cream.
Smoked Salmon a la Guinevere
Saumon fume a la Guinevere
For Six Persons
Six slices of bread. Two large tablespoons of butter. A pinch
of mustard, pepper and salt. Two hard-boiled eggs. One half
pound of smoked salmon✪ Smoked Salmon a la Guinevere.
MRS. ERICSSON HAMMOND’S COOK BOOK 5
How to Make It. Butter the slices of bread. Cut the salmon
in slices and spread it out very thin. Put a slice of salmon on each
slice of bread. Cut out with a large biscuit cutter. The rest
of the salmon chop very fine. Add it to the butter that has
been stirred to a cream. Add mustard and pepper. Put it in a
paper bag that holds a fancy tube. Put a row of the salmon across
the sandwich, then a row of the white of egg that has been finely
chopped. Then a row of the chopped yolk. Then a row of the
salmon. The other half of the sandwich decorate the opposite
way. Make a net of the stirred butter over the sandwich, with a
very small paper tube. Then arrange on a platter, garnish with
parsley. Serve before the soup.
Smoked Salmon a la Menzele
Saumon fume a la Menzele
For Six Persons
Six thin slices from a large loaf of bread. One half pound of
salmon. One cup of whipped cream. Two tablespoons of butter.
Some spinach coloring. Cayenne pepper, salt to taste✪ Smoked Salmon a la Menzele.
How to Make It. Trim the slices of bread all around evenly;
cut them in square pieces. Double them into a triangle. Cut the
point from the top making it oval, showing the bread from under¬
neath. Spread the top of it with the smoked salmon and then fill.
Glaze the salmon with dissolved Cox’s gelatine with a fancy tube.
Decorate all around on the salmon with stirred butter that has been
colored light green and on top of this decorate with truffles.
Arrange on a platter on a paper doily. Garnish with parsley.
Leave in the ice-box until ready to serve.
Page 3 · 3 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
How to Make It. Slice the smoked salmon very thin, press out with a knife still thinner, cut them all the same size — three inches long and one and one half inches wide and roll. Glaze the rolls with gelatine and decorate on each a rose of stirred butter with a truffle center; place them on the buttered bread that have been cut in round pieces, decorated with diamonds cut from salmon and truffles, and with cream. Arrange them on a platter on a paper doily and garnish with parsley. Serve before the soup.
Smoked Salmon a la Thyra
Saumon fume a la Thyra For Six Persons
One cup of smoked chopped salmon, one cup of whipped cream, four tablespoonfuls of dissolved Cox’s gelatine, a pinch of pepper, truffles for decoration, a half cup of artificial aspic, some spinach green for coloring, six slices of bread, and a tablespoonful of butter.
How to Make It. Put small forms in the form of a leaf on ice; glaze them with aspic and decorate with truffles; line them with cream. To the half cup of cream take two spoons of gelatine, color it light green and fill with the salmon. Leave on ice until ready to serve. Spread the slices of bread with butter and chopped water cress; dip the forms in warm water and turn them out; trim the bread neatly all around. Arrange them in the form of a ring on a platter and in the center put the bunch of water cress. Serve before the soup.
Filling. Put a saucepan on ice with the chopped salmon; add the rest of the gelatine, pepper, salt, and last the whipped cream.
Smoked Salmon a la Guinevere
Saumon fume a la Guinevere For Six Persons
Six slices of bread. Two large tablespoons of butter. A pinch of mustard, pepper and salt. Two hard-boiled eggs. One half pound of smoked salmon.
How to Make It. Butter the slices of bread. Cut the salmon in slices and spread it out very thin. Put a slice of salmon on each slice of bread. Cut out with a large biscuit cutter. The rest of the salmon chop very fine. Add it to the butter that has been stirred to a cream. Add mustard and pepper. Put it in a paper bag that holds a fancy tube. Put a row of the salmon across the sandwich, then a row of the white of egg that has been finely chopped. Then a row of the chopped yolk. Then a row of the salmon. The other half of the sandwich decorate the opposite way. Make a net of the stirred butter over the sandwich, with a very small paper tube. Then arrange on a platter, garnish with parsley. Serve before the soup.
Smoked Salmon a la Menzele
Saumon fume a la Menzele For Six Persons
Six thin slices from a large loaf of bread. One half pound of salmon. One cup of whipped cream. Two tablespoons of butter. Some spinach coloring. Cayenne pepper, salt to taste.
How to Make It. Trim the slices of bread all around evenly; cut them in square pieces. Double them into a triangle. Cut the point from the top making it oval, showing the bread from underneath. Spread the top of it with the smoked salmon and then fill. Glaze the salmon with dissolved Cox’s gelatine with a fancy tube. Decorate all around on the salmon with stirred butter that has been colored light green and on top of this decorate with truffles. Arrange on a platter on a paper doily. Garnish with parsley. Leave in the ice-box until ready to serve.
Records on this page
Smoked Salmon a la ThyraSmoked Salmon a la GuinevereSmoked Salmon a la Menzele