Chartreuse of Salmon. One cup whipped cream, three table¬
spoons dissolved Cox’s gelatine, three tablespoons fine-chopped sal¬
mon, pinch pepper✪ Chartreuse of Salmon. Put the cream in a saucepan in ice water;
add the dissolved gelatine, carefully, not to get it lumpy; then add
the chopped salmon and the pinch of pepper. Fill the moulds;
leave on ice until ready to serve. Dip in warm water, turn out
on buttered bread the size of the ring, and fill with whipped cream
in the centre of each. Decorate with a small strip of truffle made
in the form of a cross on top. Garnish with parsley. Serve be¬
fore the soup.
Smoked Salmon a la Delaware, for Eight Persons
Saumon fume a la Delaware
Half a pound smoked salmon, one cup whipped cream, two hard-
boiled eggs, four tablespoons dissolved Cox’s gelatine, cayenne
pepper, truffles for decoration✪ Smoked Salmon a la Delaware.
How to Make It. Slice the smoked salmon very thin; press it
out with a knife still thinner. Cut in pieces two and one-half
inches long and one and one-half inches wide. Hard boil your eggs;
chop the whites and yolks together. Stir the cup of cream in a
saucepan on ice; add the gelatine. Take two tablespoons out for
the decoration. Add the chopped eggs to the rest of the cream.
Put a tablespoon of the mixture on each of the slices of salmon and
roll. Glaze with the plain gelatine by dipping the finger in the
gelatine and rubbing over the roll, decorate with a waved strip
of cream across lengthwise, and a tiny strip of truffle from one end
to the other on the cream. Serve on buttered bread the same size
as the roll. Leave in the ice box until ready to serve. Garnish
with parsley. Serve before the soup.
Smoked Salmon a la Revietto, for Eight Persons
Saumon fume a la Revietto
One cup whipped cream, three tablespoons dissolved Cox’s gela¬
tine, three chopped olives, one chopped sour pickle, one table¬
spoon chopped parsley, two tablespoons chopped salmon, pinch
pepper.
How to Make It. Put all the chopped ingredients in a sauce¬
pan on ice; add the gelatine and, last, the cream — carefully. Put
one tablespoon of the mixture on each piece of salmon that has
been cut — three inches long and two inches wide. Roll and glaze
4
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
with the plain gelatine by dipping the finger in the gelatine and
rubbing over the roll. Decorate on the top with olives stuffed with
Spanish pepper cut in slices and with a strip of whipped cream
around the slices of olives. Serve on buttered bread; leave on the
ice until ready; serve on a nice paper doily. Garnish with parsley.
Serve before the soup.
Eggs with Smoked Salmon a la Gimo, for Eight Persons
(Eufs au Saumon fume a la Gimo
Eight small eggs all the same size, one-quarter pound smoked
salmon, four tablespoons whipped cream, cayenne pepper✪ Eggs with Smoked Salmon a la Gimo.
Page 4 · 4 recipe records on this page
Presented as published in 1918. 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
Chartreuse of Salmon. One cup whipped cream, three table¬ spoons dissolved Cox’s gelatine, three tablespoons fine-chopped salmon, pinch pepper. Put the cream in a saucepan in ice water; add the dissolved gelatine, carefully, not to get it lumpy; then add the chopped salmon and the pinch of pepper. Fill the moulds; leave on ice until ready to serve. Dip in warm water, turn out on buttered bread the size of the ring, and fill with whipped cream in the centre of each. Decorate with a small strip of truffle made in the form of a cross on top. Garnish with parsley. Serve before the soup.
Smoked Salmon a la Delaware, for Eight Persons Saumon fume a la Delaware
Half a pound smoked salmon, one cup whipped cream, two hardboiled eggs, four tablespoons dissolved Cox’s gelatine, cayenne pepper, truffles for decoration.
How to Make It. Slice the smoked salmon very thin; press it out with a knife still thinner. Cut in pieces two and one-half inches long and one and one-half inches wide. Hard boil your eggs; chop the whites and yolks together. Stir the cup of cream in a saucepan on ice; add the gelatine. Take two tablespoons out for the decoration. Add the chopped eggs to the rest of the cream. Put a tablespoon of the mixture on each of the slices of salmon and roll. Glaze with the plain gelatine by dipping the finger in the gelatine and rubbing over the roll, decorate with a waved strip of cream across lengthwise, and a tiny strip of truffle from one end to the other on the cream. Serve on buttered bread the same size as the roll. Leave in the ice box until ready to serve. Garnish with parsley. Serve before the soup.
Smoked Salmon a la Revietto, for Eight Persons
Saumon fume a la Revietto
One cup whipped cream, three tablespoons dissolved Cox’s gela¬ tine, three chopped olives, one chopped sour pickle, one table¬ spoon chopped parsley, two tablespoons chopped salmon, pinch pepper.
How to Make It. Put all the chopped ingredients in a sauce¬ pan on ice; add the gelatine and, last, the cream — carefully. Put one tablespoon of the mixture on each piece of salmon that has been cut — three inches long and two inches wide. Roll and glaze
with the plain gelatine by dipping the finger in the gelatine and rubbing over the roll. Decorate on the top with olives stuffed with Spanish pepper cut in slices and with a strip of whipped cream around the slices of olives. Serve on buttered bread; leave on the ice until ready; serve on a nice paper doily. Garnish with parsley. Serve before the soup.
Eggs with Smoked Salmon a la Gimo, for Eight Persons
(Eufs au Saumon fume a la Gimo
Eight small eggs all the same size, one-quarter pound smoked salmon, four tablespoons whipped cream, cayenne pepper.
Records on this page
Smoked Salmon a la ReviettoChartreuse of SalmonSmoked Salmon a la DelawareEggs with Smoked Salmon a la Gimo