How to Make It. Skin and bone the salmon and then cut it
about seven inches in length and trim it round and thick at one end
and pointed the other. A piece of salmon can be formed this way
by beating it and forming it according to the way wanted. Salmon
should be about two inches in height, seven inches in width, and
at the widest part about three to three and a half inches in width
at the point. After the fish is formed, cut out the center room for
the filling and put it in a roasting pan with some of the juice made
from the skin and bone. Sprinkle with pepper and salt and put a
piece of butter in the fish; put it in the warm oven covered for about
twenty minutes to steam, basting it now and then during the time
it is cooking. In the meantime, make a mousse of one pound of
shrimps, the other pound cook [for fifteen minutes]. Salt to taste.
Fill the salmon with the mousse while it is hot; mix finely chopped
parsley with part of the mousse and spread the salmon around with
it. Slice some truffles in thin slices and begin — first one slice
at the point, then two slices, 'one resting on top of the first one, then
next row three slices, the fourth row four slices, and the fifth row
five slices. Peel all even size shrimps and put one after the other
from the side of the fish meeting in the center, and in this way
dress the rest of the salmon. Put the salmon mousse with the
parsley in a fancy tube and decorate all around the shrimps and
the truffles on the edge of the fish, then put into the oven again,
covered, and cook for about fifteen minutes [if the oven is too
hot put a pan of cold water on top of the cover of the pan so
as to save the decoration. Lift it carefully on a platter and garnish
it with unpeeled shrimps and lemon all around. Serve with a
Shrimp Newburg Sauce.
Fillet of Sole with Shrimps a la Valdemar
Filet de Sole aux Crevettes a la Valdemar
Select some fresh fillets of sole; spread them out very thin and
cut them about five inches in length; double them and cut the
corners round, then stuff with shrimps✪ Fillet of Sole with Shrimps a la Valdemar. Put them on a buttered
pan and put into the oven with a tight cover to cook from about
six to eight minutes; leave until cold and then put on a broiler and
106 MRS. ERICSSON HAMMOND’S COOK BOOK
glaze with aspic. In the meantime, prepare a foundation of rice a
la mayonnaise; arrange them on top of the round foundation that
first has been decorated with chopped truffles; add some gelatine
to the mayonnaise dressing; put it in a paper bag that holds a
fancy tube and make little roses all around the fillets as the illus¬
tration shows, and on top make a rose of the mayonnaise dressing
with a center of truffles; glaze on top of the decoration, and in be¬
tween each raise a shrimp. In the center serve an Aurorian sauce
sprinkled with chopped truffles and in between each shrimp garnish
with a quarter of lemon dipped in chopped truffles. This is a
delicious cold dish for lunch or dinner and can also be served as a
salad by garnishing with lettuce.
Page 79 · 2 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. Skin and bone the salmon and then cut it about seven inches in length and trim it round and thick at one end and pointed the other. A piece of salmon can be formed this way by beating it and forming it according to the way wanted. Salmon should be about two inches in height, seven inches in width, and at the widest part about three to three and a half inches in width at the point. After the fish is formed, cut out the center room for the filling and put it in a roasting pan with some of the juice made from the skin and bone. Sprinkle with pepper and salt and put a piece of butter in the fish; put it in the warm oven covered for about twenty minutes to steam, basting it now and then during the time it is cooking. In the meantime, make a mousse of one pound of shrimps, the other pound cook for about fifteen minutes. Salt to taste. Fill the salmon with the mousse while it is hot; mix finely chopped parsley with part of the mousse and spread the salmon around with it. Slice some truffles in thin slices and begin — first one slice at the point, then two slices, 'one resting on top of the first one, then next row three slices, the fourth row four slices, and the fifth row five slices. Peel all even size shrimps and put one after the other from the side of the fish meeting in the center, and in this way dress the rest of the salmon. Put the salmon mousse with the parsley in a fancy tube and decorate all around the shrimps and the truffles on the edge of the fish, then put into the oven again, covered, and cook for about fifteen minutes [if the oven is too hot put a pan of cold water on top of the cover of the pan so as to save the decoration. Lift it carefully on a platter and garnish it with unpeeled shrimps and lemon all around. Serve with a Shrimp Newburg Sauce.
Fillet of Sole with Shrimps a la Valdemar
Filet de Sole aux Crevettes à la Valdemar
Select some fresh fillets of sole; spread them out very thin and cut them about five inches in length; double them and cut the corners round, then stuff with shrimps. Put them on a buttered pan and put into the oven with a tight cover to cook from about six to eight minutes; leave until cold and then put on a broiler and
glaze with aspic. In the meantime, prepare a foundation of rice a la mayonnaise; arrange them on top of the round foundation that first has been decorated with chopped truffles; add some gelatine to the mayonnaise dressing; put it in a paper bag that holds a fancy tube and make little roses all around the fillets as the illustration shows, and on top make a rose of the mayonnaise dressing with a center of truffles; glaze on top of the decoration, and in be¬ tween each raise a shrimp. In the center serve an Aurorian sauce sprinkled with chopped truffles and in between each shrimp garnish with a quarter of lemon dipped in chopped truffles. This is a delicious cold dish for lunch or dinner and can also be served as a salad by garnishing with lettuce.
Records on this page
Fillet of Sole with Shrimps a la ValdemarFilet de Sole aux Crevettes a la Valdemar