very thin. Cover the slices of bread with the salmon. Cut out
with a large round biscuit cutter. Cut strips of salmon about
one quarter of an inch in width for decoration. The rest of the
salmon chop very fine. Stir the butter to a cream. Leave part of
the butter for decoration. Mix the rest of the salmon to the rest
of the butter, mustard and pepper. Stuff the eggs. Put one half
of the eggs with the stuffed side down on each sandwich. Dec¬
orate them with a strip of the salmon. Glace with aspic.
Decorate with the stirred butter through a small paper tube in
checkers on top of the salmon, with a border of stirred butter and
truffle all around. Arrange on a platter in form of a ring. Dec¬
orate with the yolks that have been mixed with the butter and
stirred to a smooth paste. Put through a fancy tube. Put a row
between the eggs going on a bias toward the platter. On the
end of each row put a round piece of truffle. Garnish with
parsley.
Sandwiches with Smoked Salmon a la Camilla
Sandwiches au Saumon fume a la Camilla
Take a half pound of well-smoked red salmon (not salty) and
slice very thin; roll in small rolls an inch around and an inch in
length; glaze them with aspic and decorate on each roll with a fine
strip of truffle. Slice bread and cut it out with a round biscuit
cutter, then butter it✪ Sandwiches with Smoked Salmon a la Camilla; put five rolls on each sandwich each roll
meeting in the center; trim the bread in between each by scalloping
it and in the center of each put some whipped cream through a paper
bag. Decorate a daisy of truffle on top of the cream and then drip
some aspic on the truffles. Arrange them on a platter in the form
of a ring and garnish with parsley in the center. Serve before the
soup
Smoked Salmon Sandwich a la Erick
Sandwich au Saumon fume a V Erick
For Six Persons
A quarter of a pound of salmon, two tablespoons of butter and
six slices of bread✪ Smoked Salmon Sandwich a la Erick.
How to Make It. Cut the bread, slice the salmon very
thin and spread it out, put it on the bread that first has been but¬
tered and trimmed around. Cut them in diamond shape all even
size. Glaze with artificial aspic. Stir the rest of the butter to a
cream; put a narrow strip all around the sandwich; then put a row
of small specks of truffles and then another strip of the butter
forming a border. Put a diamond of truffles in the center with a
MRS. ERICSSON HAMMOND’S COOK BOOK 9
strip of the butter all around. Arrange on a platter in the form
of a ring and garnish with parsley. Serve as an appetizer.
Cucumber Sandwich with Smoked Salmon a la Gustaf
Sandwich Concombre au Saumon fume a la Gustaf
For Eight Persons
Eight slices of bread, two spoons of butter, one half pound of
salmon, a large cucumber, two spoons of dissolved Cox’s gelatine,
cayenne pepper and salt✪ Cucumber Sandwich with Smoked Salmon a la Gustaf.
Page 5 · 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
very thin. Cover the slices of bread with the salmon. Cut out with a large round biscuit cutter. Cut strips of salmon about one quarter of an inch in width for decoration. The rest of the salmon chop very fine. Stir the butter to a cream. Leave part of the butter for decoration. Mix the rest of the salmon to the rest of the butter, mustard and pepper. Stuff the eggs. Put one half of the eggs with the stuffed side down on each sandwich. Decorate them with a strip of the salmon. Glace with aspic. Decorate with the stirred butter through a small paper tube in checkers on top of the salmon, with a border of stirred butter and truffle all around. Arrange on a platter in form of a ring. Dec¬ orate with the yolks that have been mixed with the butter and stirred to a smooth paste. Put through a fancy tube. Put a row between the eggs going on a bias toward the platter. On the end of each row put a round piece of truffle. Garnish with parsley.
Sandwiches with Smoked Salmon a la Camilla
Sandwiches au Saumon fume a la Camilla
Take a half pound of well-smoked red salmon (not salty) and slice very thin; roll in small rolls an inch around and an inch in length; glaze them with aspic and decorate on each roll with a fine strip of truffle. Slice bread and cut it out with a round biscuit cutter, then butter it; put five rolls on each sandwich each roll meeting in the center; trim the bread in between each by scalloping it and in the center of each put some whipped cream through a paper bag. Decorate a daisy of truffle on top of the cream and then drip some aspic on the truffles. Arrange them on a platter in the form of a ring and garnish with parsley in the center. Serve before the soup
Smoked Salmon Sandwich a la Erick
Sandwich au Saumon fume a V Erick For Six Persons
A quarter of a pound of salmon, two tablespoons of butter and six slices of bread.
How to Make It. Cut the bread, slice the salmon very thin and spread it out, put it on the bread that first has been buttered and trimmed around. Cut them in diamond shape all even size. Glaze with artificial aspic. Stir the rest of the butter to a cream; put a narrow strip all around the sandwich; then put a row of small specks of truffles and then another strip of the butter forming a border. Put a diamond of truffles in the center with a
strip of the butter all around. Arrange on a platter in the form of a ring and garnish with parsley. Serve as an appetizer.
Cucumber Sandwich with Smoked Salmon a la Gustaf
Sandwich Concombre au Saumon fume a la Gustaf For Eight Persons
Eight slices of bread, two spoons of butter, one half pound of salmon, a large cucumber, two spoons of dissolved Cox’s gelatine, cayenne pepper and salt.
Records on this page
Sandwiches with Smoked Salmon a la CamillaSmoked Salmon Sandwich a la ErickCucumber Sandwich with Smoked Salmon a la Gustaf