beaten whites gradually, then the cream sauce, sherry, pepper,
and salt. Beat well. Butter a ring mould; decorate with daisies
of truffles at bottom and branches of cooked white of egg at top;
fill half the mould with this mousse and the other half with spinach
mousse. To two cups cooked, ground spinach take whites of
three eggs, six tablespoons cold cream sauce, two tablespoons
sherry, pepper and salt. When filled,, put in hot water and cook —
uncovered — about twenty-five minutes. Pour a hollandaise or
supreme sauce in the centre. Garnish with lemon and parsley.
Serve as an entree for luncheon or dinner.
Timbales of Salmon with Spinach a la Europeenne
Saumon aux Epinards en Timbale, a la Europeenne
Butter timbale cups; thread with Spanish pepper; decorate at
bottom with a daisy of truffle and with diamonds of cooked white
of egg on top; fill [see recipe: Mousse of Salmon with Spinach
a la Europeenne]. Put in hot water; cook — uncovered — from fifteen
to eighteen minutes. Arrange on a warm platter with a bearnaise
sauce all around. Garnish with parsley. Serve as an entree for
luncheon or dinner.
Salmon Cutlet ( Cotelette de Saumon) a la Sicilienne
Cut salmon in small fillets and make in the shape of a cutlet;
make a rich mousse of salmon; spread each cutlet with the sal¬
mon and decorate all around with mousse that has been colored
with some chopped parsley; cook in the oven from six to eight
minutes — well covered, with wine in the pan. Arrange on a
foundation of spinach. Put a paper frill in each cutlet and serve
hollandaise sauce in the centre. Garnish with parsley. Fish entree
for dinner or luncheon.
Stuffed Salmon ( Saumon farci ) a la Gimo
If for a large number, a whole salmon can be stuffed this way,
but if for a smaller number take a piece of salmon (from two to
four pounds), scaled and washed. Cut on the side in the centre; re¬
move one piece, two to three inches wide; then open and remove the
bone; fill with salmon mousse and decorate with uncolored mousse all
around and on a bias with a row of truffles between each bias.
Cook in the oven, covered, from eight to ten minutes and then on
the stove for about twenty-five minutes, with some sherry✪ Stuffed Salmon a la Gimo in
the pan. Place on a platter, garnish with parsley. Serve with a
hollandaise or bearnaise sauce.
Mousse of Salmon ( Mousse de Saumon ) a la Baltimorienne
Two cups cooked salmon, whites of three eggs, six tablespoon¬
fuls cream sauce, two spoons sherry, pepper and salt✪ Mousse of Salmon a la Baltimorienne.
Rub the salmon until very fine; add the unbeaten whites grad¬
ually. Add cream sauce, sherry, pepper, and salt. Beat well; fill
a decorated ring mould and cook in hot water, uncovered, for
twenty-five minutes. Serve with hollandaise sauce in the centre.
Fish entree for dinner or luncheon. [Timbales are made in the same
way.]
Stuffed Mousse of Salmon with Spinach a la Camille
Mousse de Saumon farcie aux Epinards, a la Camille
First make the mousse of salmon. Butter and decorate a fish
mould with truffles and carrots or Spanish pepper and make an eye
of lemon and truffles. Line with salmon mousse. Stuff with
spinach mousse — to two cups spinach one cup of the fish mousse✪ Stuffed Mousse of Salmon with Spinach a la Camille.
Put some more salmon mousse on top. Put in hot water, covered,
cook for fifteen to twenty minutes, slowly. Garnish with lemon
and parsley. Serve with hollandaise or bearnaise sauce. Fish dish
for dinner or luncheon.
Page 79 · 3 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
beaten whites gradually, then the cream sauce, sherry, pepper, and salt. Beat well. Butter a ring mould; decorate with daisies of truffles at bottom and branches of cooked white of egg at top; fill half the mould with this mousse and the other half with spinach mousse. To two cups cooked, ground spinach take whites of three eggs, six tablespoons cold cream sauce, two tablespoons sherry, pepper and salt. When filled, put in hot water and cook — uncovered — about twenty-five minutes. Pour a hollandaise or supreme sauce in the centre. Garnish with lemon and parsley.
Serve as an entree for luncheon or dinner.
Timbales of Salmon with Spinach a la Europeenne Saumon aux Epinards en Timbale, a la Europeenne
Butter timbale cups; thread with Spanish pepper; decorate at bottom with a daisy of truffle and with diamonds of cooked white of egg on top; fill [see recipe: Mousse of Salmon with Spinach a la Europeenne]. Put in hot water; cook — uncovered — from fifteen to eighteen minutes. Arrange on a warm platter with a bearnaise sauce all around. Garnish with parsley. Serve as an entree for luncheon or dinner.
Salmon Cutlet ( Cotelette de Saumon) a la Sicilienne
Cut salmon in small fillets and make in the shape of a cutlet; make a rich mousse of salmon; spread each cutlet with the sal¬ mon and decorate all around with mousse that has been colored with some chopped parsley; cook in the oven from six to eight minutes — well covered, with wine in the pan. Arrange on a foundation of spinach. Put a paper frill in each cutlet and serve hollandaise sauce in the centre. Garnish with parsley. Fish entree for dinner or luncheon.
Stuffed Salmon ( Saumon farci ) a la Gimo
If for a large number, a whole salmon can be stuffed this way, but if for a smaller number take a piece of salmon (from two to four pounds), scaled and washed. Cut on the side in the centre; re¬ move one piece, two to three inches wide; then open and remove the bone; fill with salmon mousse and decorate with uncolored mousse all around and on a bias with a row of truffles between each bias. Cook in the oven, covered, from eight to ten minutes and then on the stove for about twenty-five minutes, with some sherry in the pan. Place on a platter, garnish with parsley. Serve with a hollandaise or bearnaise sauce.
Mousse of Salmon ( Mousse de Saumon ) a la Baltimorienne
Two cups cooked salmon, whites of three eggs, six tablespoon¬ fuls cream sauce, two spoons sherry, pepper and salt.
Rub the salmon until very fine; add the unbeaten whites grad¬ ually. Add cream sauce, sherry, pepper, and salt. Beat well; fill a decorated ring mould and cook in hot water, uncovered, for twenty-five minutes. Serve with hollandaise sauce in the centre. Fish entree for dinner or luncheon. [Timbales are made in the same way.]
Stuffed Mousse of Salmon with Spinach a la Camille
Mousse de Saumon farcie aux Epinards, a la Camille
First make the mousse of salmon. Butter and decorate a fish mould with truffles and carrots or Spanish pepper and make an eye of lemon and truffles. Line with salmon mousse. Stuff with spinach mousse — to two cups spinach one cup of the fish mousse. Put some more salmon mousse on top. Put in hot water, covered, cook for fifteen to twenty minutes, slowly. Garnish with lemon and parsley. Serve with hollandaise or bearnaise sauce. Fish dish for dinner or luncheon.
Records on this page
Stuffed Salmon a la GimoMousse of Salmon a la BaltimorienneStuffed Mousse of Salmon with Spinach a la Camille