Also a mouth on it with chopped truffles and an eye from truffle
and lemon. When the fish has been decorated put it in a cold
place and glaze it heavily with white aspic, then lift it on an
oblong platter on which it is going to be served and fill it with
lobsters and spread it with mayonnaise on the top of the filling;
decorate it on a bias with chopped truffles meeting in the center.
Mix two tablespoons of dissolved Cox’s gelatine to one cup of
whipped cream, color it with parsley chopped as fine as powder;
102
Copyright, 1924, by Mrs. Ericsson Hammond
COLD STRIPED BASS A LA ERICSSON HAMMOND
_ _ , _
Copyright, 1924, by Mrs. Ericsson Hammond
FILLET OF SOLE WITH SHRIMPS A LA VALDEMAR
MRS. ERICSSON HAMMOND’S COOK BOOK 103
put it in a paper bag that holds a fancy tube and decorate it all
around the filling in waves; also garnish it all around with chopped
aspic and the small lobster claws and lemon. Put a bunch of
parsley at the head of the fish.
Filling. To the meat from two large lobsters take two cups
of thick rich mayonnaise dressing✪ Cold Chaudfroid Salmon with Lobster a la Ericsson Hammond; cut the lobster in thin slices
that first have been cooked and left in the water until cold; mix it,
saving part of the dressing to spread on the top.
Garniture of Potatoes a la Maria
Garniture de Pommes de Terre a la Maria
Peel five medium-sized potatoes; put them in cold water on the
stove with some salt; cover, and cook them until they are soft.
Drain off the water and leave them stand for about four minutes
to steam; press them through the ricer and stir them with a wooden
spoon, adding one tablespoon of butter and a small half cup of
hot milk✪ Garniture of Potatoes a la Maria. Beat them over the fire until they are white as cream;
butter small individual chicken forms; make an eye of lemon and
truffles and a bill from truffles. Take a small part of the potatoes;
color it with the orange color; put it in a paper bag and quickly
fill the wing and tail part of the bird; the rest of the potatoes fill
the moulds with; close them tight; put the cover on and leave
them until cold. Five minutes before serving put the moulds in
hot water in the oven covered for about four minutes; take out,
open the moulds, and raise the birds on fried rings of bread; garnish
around meat such as roasts, chops, or steaks. This is also nice
for garnishing of fish and egg dishes, baked or steamed.
Eggs with Carrots au Gratin
CEufs aux Carrottes au Gratin
Cut carrots in fine strips, Julienne style; cook them in sufficient
water with a little salt until they are tender. Make a rich cream
sauce from one tablespoon of butter, one tablespoon of flour, and
one and a half cups of milk; beat the sauce until it is creamy; add
three tablespoons of grated American cheese to the sauce and the
cooked carrots. Put it in a low glass casserole plate; make space,
leaving room for the eggs; drop an egg in each of these spaces✪ Eggs with Carrots au Gratin
(be careful not to break the yolk), sprinkle the carrots heavily with
grated American cheese, but not the yolks of the eggs. Put in
the oven to bake; when it begins to bake take out and put a table¬
spoon of butter over each yolk of egg; leave it in the oven to bake
104 MRS. ERICSSON HAMMOND’S COOK BOOK
Page 77 · 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
Also a mouth on it with chopped truffles and an eye from truffle and lemon. When the fish has been decorated put it in a cold place and glaze it heavily with white aspic, then lift it on an oblong platter on which it is going to be served and fill it with lobsters and spread it with mayonnaise on the top of the filling; decorate it on a bias with chopped truffles meeting in the center. Mix two tablespoons of dissolved Cox’s gelatine to one cup of whipped cream, color it with parsley chopped as fine as powder;
Copyright, 1924, by Mrs. Ericsson Hammond
COLD STRIPED BASS A LA ERICSSON HAMMOND
[illustration: Cold Striped Bass à la Ericsson Hammond]
Copyright, 1924, by Mrs. Ericsson Hammond
[illustration: Fillet of Sole with Shrimps à la Valdemar]
put it in a paper bag that holds a fancy tube and decorate it all around the filling in waves; also garnish it all around with chopped aspic and the small lobster claws and lemon. Put a bunch of parsley at the head of the fish.
Filling. To the meat from two large lobsters take two cups of thick rich mayonnaise dressing; cut the lobster in thin slices that first have been cooked and left in the water until cold; mix it, saving part of the dressing to spread on the top.
Garniture of Potatoes a la Maria
Garniture de Pommes de Terre à la Maria
Peel five medium-sized potatoes; put them in cold water on the stove with some salt; cover, and cook them until they are soft. Drain off the water and leave them stand for about four minutes to steam; press them through the ricer and stir them with a wooden spoon, adding one tablespoon of butter and a small half cup of hot milk. Beat them over the fire until they are white as cream; butter small individual chicken forms; make an eye of lemon and truffles and a bill from truffles. Take a small part of the potatoes; color it with the orange color; put it in a paper bag and quickly fill the wing and tail part of the bird; the rest of the potatoes fill the moulds with; close them tight; put the cover on and leave them until cold. Five minutes before serving put the moulds in hot water in the oven covered for about four minutes; take out, open the moulds, and raise the birds on fried rings of bread; garnish around meat such as roasts, chops, or steaks. This is also nice for garnishing of fish and egg dishes, baked or steamed.
Eggs with Carrots au Gratin
Œufs aux Carottes au Gratin
Cut carrots in fine strips, Julienne style; cook them in sufficient water with a little salt until they are tender. Make a rich cream sauce from one tablespoon of butter, one tablespoon of flour, and one and a half cups of milk; beat the sauce until it is creamy; add three tablespoons of grated American cheese to the sauce and the cooked carrots. Put it in a low glass casserole plate; make space, leaving room for the eggs; drop an egg in each of these spaces (be careful not to break the yolk), sprinkle the carrots heavily with grated American cheese, but not the yolks of the eggs. Put in the oven to bake; when it begins to bake take out and put a table¬ spoon of butter over each yolk of egg; leave it in the oven to bake
Records on this page
Cold Chaudfroid Salmon with Lobster a la Ericsson HammondGarniture of Potatoes a la MariaEggs with Carrots au Gratin