How to Make It. Slice the bread in even slices, cut it out with
a round biscuit cutter and spread with the butter and smoked
salmon that has been chopped. Decorate with a strip of stirred
butter all around the sandwich. Peel the cucumber and slice it a
quarter of an inch in thick slices and cut it in the shape of a star
with six points. Cut out the center for the filling with the cutter
according to the size of the cucumber. Place the cucumber on the
sandwich and fill. Decorate the star with stirred butter that has
been colored the shade of light green with spinach coloring, and in
the center of the filling put a star of truffle. Glaze the star of truffle
with some gelatine.
Filling. Mix with the rest of the chopped salmon one table¬
spoon of chili sauce, a pinch of chili powder, one spoon of Cox’s
gelatine and one spoon of whipped cream. Leave in a saucepan on
ice until cold, when cold fill the cucumber through a fancy tube in
the form of a pyramid.
Smoked Salmon Sandwiches a la Diana
Sandwiches au Saumon fume a la Diane
Cut six slices of well-cured bacon very thin, press it out still
thinner, fill and roll. The roll should be about two inches
around. Leave in the ice-box until cold, then dip the knife in
warm water and slice the rolls in very thin slices; from each roll
cut about five slices across. Butter round slices of bread and
spread them with smoked salmon; put five of those little slices on
each sandwich, one after the other, and trim the bread in between
each leaving it in the form of a star. With a paper tube fill a little
cream in the center and on top of that decorate a large daisy of
truffle with a center of lemon peel. Arrange on a platter in the
form of a ring and garnish with parsley.
Filling. Put in a saucepan three tablespoons of very fine
chopped salmon✪ Smoked Salmon Sandwiches a la Diana; add two tablespoons of dissolved Cox’s gelatine
and three spoons of whipped cream; pepper and salt.
10 MRS. ERICSSON HAMMOND’S COOK BOOK
Smoked Salmon Sandwiches with Green Pepper a la Roy
Sandwiches Saumon fume aux Piments a la Roy
For Six Persons
Six slices of bread, three tablespoons of butter, two green peppers,
one half pound of smoked red salmon, yolks of three eggs, cayenne
pepper and salt✪ Smoked Salmon Sandwiches with Green Pepper a la Roy.
How to Make It. Slice the bread in even slices and cut it out
with a large round biscuit cutter. Stir the butter to a cream and
mix a little of the chopped salmon with part of the butter and spread
on the bread. Sprinkle the sandwich with pepper; chop the green
pepper very fine, also the salmon. Put some of the chopped salmon
in the center of each sandwich the size of a nickel, then all around
the salmon put an alternate row of green pepper and salmon in
strips about half inch in length forming a star. Stir the yolks to
a cream, mix it with the rest of the stirred butter. Through a rib¬
bon tube put a band of it all around the sandwich joining the
strips and on the edge of the sandwich put a row of chopped green
peppers. In the center of the salmon put a round piece of truffle.
Put the sandwiches in the ice-box and when cold drip carefully
some cold aspic on the salmon. When ready to serve arrange them
in the form of a ring and garnish with parsley. Serve as an ap¬
petizer for lunch or dinner.
Caviar in Tomato a la Brunnhild
Caviar en Tomates a la Brunhilde
For Six Persons ✪ Caviar in Tomato a la Brunnhild
Page 6 · 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 bread in even slices, cut it out with a round biscuit cutter and spread with the butter and smoked salmon that has been chopped. Decorate with a strip of stirred butter all around the sandwich. Peel the cucumber and slice it a quarter of an inch in thick slices and cut it in the shape of a star with six points. Cut out the center for the filling with the cutter according to the size of the cucumber. Place the cucumber on the sandwich and fill. Decorate the star with stirred butter that has been colored the shade of light green with spinach coloring, and in the center of the filling put a star of truffle. Glaze the star of truffle with some gelatine.
Filling. Mix with the rest of the chopped salmon one tablespoon of chili sauce, a pinch of chili powder, one spoon of Cox’s gelatine and one spoon of whipped cream. Leave in a saucepan on ice until cold, when cold fill the cucumber through a fancy tube in the form of a pyramid.
Smoked Salmon Sandwiches a la Diana
Sandwiches au Saumon fume a la Diane
Cut six slices of well-cured bacon very thin, press it out still thinner, fill and roll. The roll should be about two inches around. Leave in the ice-box until cold, then dip the knife in warm water and slice the rolls in very thin slices; from each roll cut about five slices across. Butter round slices of bread and spread them with smoked salmon; put five of those little slices on each sandwich, one after the other, and trim the bread in between each leaving it in the form of a star. With a paper tube fill a little cream in the center and on top of that decorate a large daisy of truffle with a center of lemon peel. Arrange on a platter in the form of a ring and garnish with parsley.
Filling. Put in a saucepan three tablespoons of very fine chopped salmon; add two tablespoons of dissolved Cox’s gelatine and three spoons of whipped cream; pepper and salt.
Smoked Salmon Sandwiches with Green Pepper a la Roy Sandwiches Saumon fume aux Piments a la Roy For Six Persons
Six slices of bread, three tablespoons of butter, two green peppers, one half pound of smoked red salmon, yolks of three eggs, cayenne pepper and salt.
How to Make It. Slice the bread in even slices and cut it out with a large round biscuit cutter. Stir the butter to a cream and mix a little of the chopped salmon with part of the butter and spread on the bread. Sprinkle the sandwich with pepper; chop the green pepper very fine, also the salmon. Put some of the chopped salmon in the center of each sandwich the size of a nickel, then all around the salmon put an alternate row of green pepper and salmon in strips about half inch in length forming a star. Stir the yolks to a cream, mix it with the rest of the stirred butter. Through a ribbon tube put a band of it all around the sandwich joining the strips and on the edge of the sandwich put a row of chopped green peppers. In the center of the salmon put a round piece of truffle. Put the sandwiches in the ice-box and when cold drip carefully some cold aspic on the salmon. When ready to serve arrange them in the form of a ring and garnish with parsley. Serve as an appetizer for lunch or dinner.
Caviar in Tomato a la Brunnhild
Caviar en Tomates a la Brunhilde For Six Persons
Records on this page
Smoked Salmon Sandwiches a la DianaSmoked Salmon Sandwiches with Green Pepper a la RoyCaviar in Tomato a la Brunnhild