Secure medium-sized smelts; wash them, open them at the head
and tail and carefully remove the inside and bones; stuff. Put
them on a buttered pan in a curved position; sprinkle them with
pepper and salt and put some stock in the pan; steam in the
oven with a tight cover, time from six to eight minutes. Leave
until cold and then glaze them with white aspic. * In the mean¬
time make a ring foundation of rice (see recipe How to Boil Rice
on page 289 in my large book, “The Swedish, French, American
Cook Book”). Put the foundation on a platter and arrange the
smelts one after the other as the illustration shows. With a fluted
cutter cut out the foundation in the curve of the smelts; garnish
in each curve with a quarter of lemon dipped in chopped truffles;
on the inside of the ring fense with finely cut strips of green pepper
that has been left in ice-water to become crisp. Fill the ring
with Aurorian sauce and sprinkle in the center with truffles; gar¬
nish with parsley. This is a cold fish entree for lunch, dinner, or
supper.
Filling. To one cup of fish mousse add a half cup of finely
chopped green pepper; season with pepper and salt to taste✪ Stuffed Smelts with Green Pepper a la Florence.
Shrimps in Aspic a la Tatiana
Crevettes en Aspic a la Tatiana
Cook two pounds of shrimps; leave in the water until cold; peel
the shrimps, leaving sufficient of them for decoration; split the
shrimps in half lengthwise. Decorate the mould all around and fill
with the chartreuse; leave on ice until ready to serve; dip them in
warm water and turn out on a platter. Decorate all around each
shrimp with mayonnaise mixed with some gelatine; put it in a
paper bag that holds a ribbon tube and make a fancy border all
around each of the shrimps. Garnish with decorated shrimps
and lemons around. Fill with Aurorian sauce and decorate a
mayonnaise border around the sauce and in the center with a cut
truffle. Serve as a salad or as a cold dish. It also makes a com¬
plete salad by garnishing with lettuce around.
Chartreuse. Two cups of cooked shrimps that have been put
through the machine once; add to it five spoons of dissojved Cox’s
gelatine, a half cup of milk, stir on ice; add four large spoons
of mayonnaise dressing, and last add four spoons of whipped
cream✪ Shrimps in Aspic a la Tatiana.
112 MRS. ERICSSON HAMMOND’S COOK BOOK
Smoked Sturgeon in Aspic a la Senorita
Esturgeon fume ert Aspic a la Senorita
For six persons take one pound of sturgeon.
Put little individual fish moulds on ice and glaze them with
aspic; line them with smoked sturgeon and fill them with sturgeon;
chop the rest of the sturgeon, add to it one finely chopped green
pepper; mix it with one and a half cups of tomato aspic✪ Smoked Sturgeon in Aspic a la Senorita and fill
the moulds; leave on ice until ready to serve. Turn out on slices
of tomatoes and decorate them with whipped cream through a
narrow tube and make an eye from lemon and truffles. Garnish
them around with strips of green pepper and lemons, also parsley
in the center of the dish. This is served as a cold fish or with a
salad. It also makes a beautiful appetizer by using small moulds
and turning them out on buttered bread.
Stewed Oysters a la Livournaise
Huitres en ragout a la Livournaise ✪ Stewed Oysters a la Livournaise
Page 84 · 4 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
Secure medium-sized smelts; wash them, open them at the head and tail and carefully remove the inside and bones; stuff. Put them on a buttered pan in a curved position; sprinkle them with pepper and salt and put some stock in the pan; steam in the oven with a tight cover, time from six to eight minutes. Leave until cold and then glaze them with white aspic. * in the meantime make a ring foundation of rice (see recipe How to Boil Rice on page 289 in my large book, “The Swedish, French, American Cook Book”). Put the foundation on a platter and arrange the smelts one after the other as the illustration shows. With a fluted cutter cut out the foundation in the curve of the smelts; garnish in each curve with a quarter of lemon dipped in chopped truffles; on the inside of the ring fense with finely cut strips of green pepper that has been left in ice-water to become crisp. Fill the ring with Aurorian sauce and sprinkle in the center with truffles; garnish with parsley. This is a cold fish entree for lunch, dinner, or supper.
Filling. To one cup of fish mousse add a half cup of finely chopped green pepper; season with pepper and salt to taste.
Shrimps in Aspic a la Tatiana
Crevettes en Aspic a la Tatiana
Cook two pounds of shrimps; leave in the water until cold; peel the shrimps, leaving sufficient of them for decoration; split the shrimps in half lengthwise. Decorate the mould all around and fill with the chartreuse; leave on ice until ready to serve; dip them in warm water and turn out on a platter. Decorate all around each shrimp with mayonnaise mixed with some gelatine; put it in a paper bag that holds a ribbon tube and make a fancy border all around each of the shrimps. Garnish with decorated shrimps and lemons around. Fill with Aurorian sauce and decorate a mayonnaise border around the sauce and in the center with a cut truffle. Serve as a salad or as a cold dish. It also makes a com¬ plete salad by garnishing with lettuce around.
Chartreuse. Two cups of cooked shrimps that have been put through the machine once; add to it five spoons of dissolved Cox's gelatine, a half cup of milk, stir on ice; add four large spoons of mayonnaise dressing, and last add four spoons of whipped cream.
Smoked Sturgeon in Aspic a la Senorita
Esturgeon fumé en Aspic a la Senorita
For six persons take one pound of sturgeon.
Put little individual fish moulds on ice and glaze them with aspic; line them with smoked sturgeon and fill them with sturgeon; chop the rest of the sturgeon, add to it one finely chopped green pepper; mix it with one and a half cups of tomato aspic and fill the moulds; leave on ice until ready to serve. Turn out on slices of tomatoes and decorate them with whipped cream through a narrow tube and make an eye from lemon and truffles. Garnish them around with strips of green pepper and lemons, also parsley in the center of the dish. This is served as a cold fish or with a salad. It also makes a beautiful appetizer by using small moulds and turning them out on buttered bread.
Stewed Oysters a la Livournaise
Huitres en ragout a la Livournaise
Records on this page
Stuffed Smelts with Green Pepper a la FlorenceShrimps in Aspic a la TatianaSmoked Sturgeon in Aspic a la SenoritaStewed Oysters a la Livournaise