Sprinkle the salad on the top with chopped truffles and
in the center stick gently the heart of the lettuce. This is a
complete salad for lunch, supper, or receptions.
Salad Chartreuse of Asparagus a la Ericsson Hammond
Salade de Chartreuse d’Asperge a l’Ericsson Hammond
For Six Persons
One bunch of asparagus, a small head of lettuce, one cup of
whipped cream, five spoons of dissolved Cox’s gelatine, some
parsley, mayonnaise dressing, pepper and salt✪ Salad Chartreuse of Asparagus a la Ericsson Hammond.
How to Make It. Boil the asparagus green; take away the
nicest stalks for decoration. Chop the points of the rest of
asparagus very fine. Put little individual bird moulds on ice.
Glaze the moulds with some aspic, make the bill with a triangular
truffle and the eye of the birds from lemon and truffle. Fill the
wing with the cream; to one cup of cream, three spoons of gelatine.
Glaze again and fill. Peel the tomatoes and slice them, three
slices from each tomato. Cut the center out from each slice with
a small cutter. Arrange the lettuce leaves in the form of a ring
on a platter; place on the lettuce leaves the slices of tomatoes and
on each slice put a bird, one after the other, and in between each
bird put the stalks of asparagus that have been cut about three
inches in length with the point out and the stalk to the center,
and in the ring fill with mayonnaise and in the center of that put the
heart of the lettuce.
Filling. To one cup of chopped asparagus put three spoons
MRS. ERICSSON HAMMOND’S COOK BOOK 61
of dissolved Cox’s gelatine, cayenne pepper and salt, and stir on ice
until it commences to thicken; add three tablespoons of whipped
cream. If the asparagus is not sufficiently green, color the filling
with the chopped parsley. This is a beautiful salad and can be
served with any kind of cold or hot meat or cheese dish. [If
bird moulds are not at hand other small individual moulds can
be used in place of them.]
Asparagus Salad with Smoked Tongue a la Thelma
Salade d’Asperges, Langue fumee a la Thelma
For Six Persons
Take six thin slices of well-cooked smoked tongue, a bunch of
asparagus, two cups of Aurorian sauce, two tomatoes, and one
small head of lettuce✪ Asparagus Salad with Smoked Tongue a la Thelma.
How to Make It. Wash the lettuce well and put it in water
with ice to become crisp; put the tomatoes in hot water for a
second, remove the skin, and cut each tomato in three even slices.
Peel and cook the asparagus in sufficient water to cover them for
about twenty minutes with some salt and a pinch of baking soda to
keep them green. When they are cooked put them up carefully
on a platter and sprinkle with cold water so they keep their color;
cut the tips of the asparagus about three inches in length, also cut
the tongue slices in even width and length. Put about five of the
tips on each slice of tongue and roll; put them on a broiler and
glaze the tongue with a thin brown glaze [see Brown Glazing].
Arrange the lettuce in the form of a ring on a platter; on top of the
lettuce put the slices of tomatoes; then place the asparagus rolls
one on each slice of tomato with the point out and the cut end in.
Fill the inside of the ring with Aurorian sauce and in the center
of the sauce put the heart of the lettuce. This is a complete salad
for lunch or dinner.
Asparagus Salad with Mushrooms & la Kermit
Salade d’ Asperges aux Champignons a la Kermit ✪ Asparagus Salad with Mushrooms a la Kermit
Page 46 · 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
Sprinkle the salad on the top with chopped truffles and in the center stick gently the heart of the lettuce. This is a complete salad for lunch, supper, or receptions.
Salad Chartreuse of Asparagus a la Ericsson Hammond Salade de Chartreuse d’Asperge a l’Ericsson Hammond For Six Persons
One bunch of asparagus, a small head of lettuce, one cup of whipped cream, five spoons of dissolved Cox’s gelatine, some parsley, mayonnaise dressing, pepper and salt.
How to Make It. Boil the asparagus green; take away the nicest stalks for decoration. Chop the points of the rest of asparagus very fine. Put little individual bird moulds on ice. Glaze the moulds with some aspic, make the bill with a triangular truffle and the eye of the birds from lemon and truffle. Fill the wing with the cream; to one cup of cream, three spoons of gelatine. Glaze again and fill. Peel the tomatoes and slice them, three slices from each tomato. Cut the center out from each slice with a small cutter. Arrange the lettuce leaves in the form of a ring on a platter; place on the lettuce leaves the slices of tomatoes and on each slice put a bird, one after the other, and in between each bird put the stalks of asparagus that have been cut about three inches in length with the point out and the stalk to the center, and in the ring fill with mayonnaise and in the center of that put the heart of the lettuce.
Filling. To one cup of chopped asparagus put three spoons
of dissolved Cox’s gelatine, cayenne pepper and salt, and stir on ice until it commences to thicken; add three tablespoons of whipped cream. If the asparagus is not sufficiently green, color the filling with the chopped parsley. This is a beautiful salad and can be served with any kind of cold or hot meat or cheese dish. [If bird moulds are not at hand other small individual moulds can be used in place of them.]
Asparagus Salad with Smoked Tongue a la Thelma
Salade d’Asperges, Langue fumee a la Thelma For Six Persons
Take six thin slices of well-cooked smoked tongue, a bunch of asparagus, two cups of Aurorian sauce, two tomatoes, and one small head of lettuce.
How to Make It. Wash the lettuce well and put it in water with ice to become crisp; put the tomatoes in hot water for a second, remove the skin, and cut each tomato in three even slices. Peel and cook the asparagus in sufficient water to cover them for about twenty minutes with some salt and a pinch of baking soda to keep them green. When they are cooked put them up carefully on a platter and sprinkle with cold water so they keep their color; cut the tips of the asparagus about three inches in length, also cut the tongue slices in even width and length. Put about five of the tips on each slice of tongue and roll; put them on a broiler and glaze the tongue with a thin brown glaze [see Brown Glazing]. Arrange the lettuce in the form of a ring on a platter; on top of the lettuce put the slices of tomatoes; then place the asparagus rolls one on each slice of tomato with the point out and the cut end in. Fill the inside of the ring with Aurorian sauce and in the center of the sauce put the heart of the lettuce. This is a complete salad for lunch or dinner.
Asparagus Salad with Mushrooms & la Kermit
Salade d’ Asperges aux Champignons a la Kermit
Records on this page
Salad Chartreuse of Asparagus a la Ericsson HammondAsparagus Salad with Smoked Tongue a la ThelmaAsparagus Salad with Mushrooms a la Kermit