Filling. Small cup of whipped cream. Three tablespoons of
Cox’s gelatine. The rest of the chopped salmon, cayenne pepper,
salt to taste. Put part of the cream in a saucepan on ice. Add
the gelatine and the salmon, pepper, salt. Mix well. Add the
rest of the cream.
Smoked Salmon a la Miguel
Saumon fume a la Miguel
For Eight Persons
Eight slices of bread. Half pound of smoked salmon. Butter,
pepper, and salt and one small cucumber✪ Smoked Salmon a la Miguel.
How to Make It. Spread the bread with the butter and then
with chopped cucumber. Put on each slice of bread a slice of the
salmon. Slice the rest of the salmon. Cut it out with a round
biscuit cutter three quarters of an inch across. Decorate across the
MRS. ERICSSON HAMMOND’S COOK BOOK 7
it commences to stiffen, then add the rest of the cream, pepper
and salt to taste. Put a small tablespoon of the chartreuse on
each slice of salmon and roll; glaze with dissolved Cox’s gelatine
on the top and decorate with a large daisy made from truffles on
each sandwich with a yellow center and the green stem from the
colored cream. Glaze again with artificial aspic. Put them on
buttered bread the size of the roll. Arrange them on a platter in
the form of a rose with parsley in the center. Serve before the
soup.
Smoked Salmon au Cucumber a la Gimo
Saumort fume au Concombre a la Gimo
For Eight Persons
One large cucumber, half pound of smoked salmon, three table¬
spoons of butter, eight slices of bread, a pinch of mustard, cayenne
pepper and salt.
How to Make It. Peel the cucumber with a fluted knife; cut
both ends off, scoop out all the insides of the cucumber and fill.
Spread bread with butter and the cut off part of the cucumber
that has been chopped fine; cut out with a round patty cutter.
Slice the cucumber evenly; put a slice of it in the center of each
sandwich. Decorate on it in the center with two strips of truffles
crossed and all around with diamonds of smoked salmon, stirred
butter, and truffies;drip some aspic on the sandwiches to glaze them.
Arrange them on a platter in the form of a ring and garnish with
parsley. Serve before the soup.
Filling for the Cucumber. Stir the butter to al cream
(leaving part of it for decoration); add the finely chopped salmon,
mustard, pepper, salt; color with some butter coloring to make the
filling the shade of salmon and stuff the cucumber. Leave on ice
until ready to serve.
Stuffed Egg with Smoked Salmon a la Zomza
CEufs farcis au Saumon fume a la Zomza
For Eight Persons
Two eggs. Half pound smoked salmon. Three tablespoons of
butter✪ Smoked Salmon au Cucumber a la Gimo. Cayenne pepper, pinch of mustard. Eight slices of bread.
How to Make It. Put the eggs in hot water and boil for twelve
minutes. Put them in cold water until cold. Remove the shell.
Cut the eggs in halves lengthwise. Carefully scoop out the yolks
as not to break the whites. Put the whites back into cold water
until ready to use. Butter the slices of bread. Slice the salmon
8 MRS. ERICSSON HAMMOND’S COOK BOOK
Page 4 · 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
Filling. Small cup of whipped cream. Three tablespoons of Cox’s gelatine. The rest of the chopped salmon, cayenne pepper, salt to taste. Put part of the cream in a saucepan on ice. Add the gelatine and the salmon, pepper, salt. Mix well. Add the rest of the cream.
Smoked Salmon a la Miguel
Saumon fume a la Miguel For Eight Persons
Eight slices of bread. Half pound of smoked salmon. Butter, pepper, and salt and one small cucumber.
How to Make It. Spread the bread with the butter and then with chopped cucumber. Put on each slice of bread a slice of the salmon. Slice the rest of the salmon. Cut it out with a round biscuit cutter three quarters of an inch across. Decorate across the
it commences to stiffen, then add the rest of the cream, pepper and salt to taste. Put a small tablespoon of the chartreuse on each slice of salmon and roll; glaze with dissolved Cox’s gelatine on the top and decorate with a large daisy made from truffles on each sandwich with a yellow center and the green stem from the colored cream. Glaze again with artificial aspic. Put them on buttered bread the size of the roll. Arrange them on a platter in the form of a rose with parsley in the center. Serve before the soup.
Smoked Salmon au Cucumber a la Gimo
Saumort fume au Concombre a la Gimo For Eight Persons
One large cucumber, half pound of smoked salmon, three table¬ spoons of butter, eight slices of bread, a pinch of mustard, cayenne pepper and salt.
How to Make It. Peel the cucumber with a fluted knife; cut both ends off, scoop out all the insides of the cucumber and fill. Spread bread with butter and the cut off part of the cucumber that has been chopped fine; cut out with a round patty cutter. Slice the cucumber evenly; put a slice of it in the center of each sandwich. Decorate on it in the center with two strips of truffles crossed and all around with diamonds of smoked salmon, stirred butter, and truffies;drip some aspic on the sandwiches to glaze them. Arrange them on a platter in the form of a ring and garnish with parsley. Serve before the soup.
Filling for the Cucumber. Stir the butter to a cream (leaving part of it for decoration); add the finely chopped salmon, mustard, pepper, salt; color with some butter coloring to make the filling the shade of salmon and stuff the cucumber. Leave on ice until ready to serve.
Stuffed Egg with Smoked Salmon a la Zomza CEufs farcis au Saumon fume a la Zomza For Eight Persons
Two eggs. Half pound smoked salmon. Three tablespoons of butter. Cayenne pepper, pinch of mustard. Eight slices of bread.
How to Make It. Put the eggs in hot water and boil for twelve minutes. Put them in cold water until cold. Remove the shell. Cut the eggs in halves lengthwise. Carefully scoop out the yolks as not to break the whites. Put the whites back into cold water until ready to use. Butter the slices of bread. Slice the salmon
Records on this page
Smoked Salmon a la MiguelSmoked Salmon au Cucumber a la GimoStuffed Egg with Smoked Salmon a la Zomza