Aspic. Two cups fish broth, two cups tomato juice, large pack¬
age of dissolved Cox’s gelatine. Flavor with lemon, pepper, and
salt; clear with the whites of one or two eggs, half beaten, and
part of the shell. Put through a cotton flannel to drain. When
done, color with a little kitchen bouquet till it assumes the shade
of sherry; also flavor with two spoons sherry✪ Aspic.
Salmon in Aspic ( Saumon en Aspic) a la Chartreuse
Glaze a curved or straighr fish mould with the aspic; decorate
the body with half moons of truffles, larger toward the head and
AMERICAN COOK BOOK
smaller toward the tail; decorate the fins and tail with tiny strips
of Spanish pepper; make two bands around the head and an eye of
truffles and lemon; glaze again with aspic. Take salmon that has
been well cooked in water, salt, whole black peppers, and bay
leaves, and left in the juice until cold; break the salmon in pieces;
fill the half mould with these pieces and then cover with aspic the
height of the salmon; fill with the chartreuse of salmon; glaze top
of the fish again; leave on ice until cold, then turn out. Garnish
with chopped aspic all around, lemons and parsley✪ Salmon in Aspic (Saumon en Aspic) a la Chartreuse in the mouth
of the fish. Serve as a cold dish with cold aurorian sauce or with
the salad.
Chartreuse of Salmon. Take one and a half cups of ground
salmon, five tablespoons dissolved Cox’s gelatine, three tablespoons
of mayonnaise dressing, stir on ice until cold; add one cup ofwhipped
cream; carefully fill the mould.
Aspic of Salmon with Spinach a la Europeenne
Aspic de Saumon aux Epinards, a la Europeenne
Glaze a curved or straight fish mould with the aspic; decorate the
body with half moons of truffles, larger toward the head and
smaller toward the tail; decorate the fins and tail with tiny strips
of Spanish pepper; make two bands around the head and an eye of
truffles and lemon; glaze again with aspic. Have salmon that
has been well cooked in water, salt, whole black peppers, and bay
leaves, and left in the juice until cold; break the salmon in pieces;
fill the half mould with these pieces and then cover with aspic
the height of the salmon; fill the mould with the second filling, and
then cover with aspic on the top of the fish again; leave on ice until
cold, then turn out. Garnish with chopped aspic and lemons
all around, with parsley in the mouth of the fish. Serve as a cold
dish with cold aurorian sauce or with the salad.
Second Filling. One cup very green cooked spinach that has
gone through the machine four or five times, one cup ground
salmon. Stir together in a saucepan in a bowl of ice; add six
tablespoons dissolved Cox’s gelatine, four tablespoons mayon¬
naise dressing, two tablespoons sherry, cayenne pepper, salt, and
half cup whipped cream. Fill the mould.
Mousse of Salmon in Aspic a la Irene
Mousse de Saumon en Aspic, a la Irene
Take one and a half pounds salmon; cook in a quart of water
with some bay leaves, whole black peppers, an onion, and some
salt, until it is done — about twenty to twenty-five minutes; simmer
THE SWEDISH, FRENCH
✪ Salmon a la Mayonnaise
Page 84 · 6 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
Aspic. Two cups fish broth, two cups tomato juice, large pack¬ age of dissolved Cox’s gelatine. Flavor with lemon, pepper, and salt; clear with the whites of one or two eggs, half beaten, and part of the shell. Put through a cotton flannel to drain. When done, color with a little kitchen bouquet till it assumes the shade of sherry; also flavor with two spoons sherry.
Salmon in Aspic ( Saumon en Aspic) a la Chartreuse
Glaze a curved or straight fish mould with the aspic; decorate the body with half moons of truffles, larger toward the head and
smaller toward the tail; decorate the fins and tail with tiny strips of Spanish pepper; make two bands around the head and an eye of truffles and lemon; glaze again with aspic. Take salmon that has been well cooked in water, salt, whole black peppers, and bay leaves, and left in the juice until cold; break the salmon in pieces; fill the half mould with these pieces and then cover with aspic the height of the salmon; fill with the chartreuse of salmon; glaze top of the fish again; leave on ice until cold, then turn out. Garnish with chopped aspic all around, lemons and parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad.
Chartreuse of Salmon. Take one and a half cups of ground salmon, five tablespoons dissolved Cox’s gelatine, three tablespoons of mayonnaise dressing, stir on ice until cold; add one cup of whipped cream; carefully fill the mould.
Aspic of Salmon with Spinach a la Europeenne
Aspic de Saumon aux Epinards, a la Europeenne
Glaze a curved or straight fish mould with the aspic; decorate the body with half moons of truffles, larger toward the head and smaller toward the tail; decorate the fins and tail with tiny strips of Spanish pepper; make two bands around the head and an eye of truffles and lemon; glaze again with aspic. Have salmon that has been well cooked in water, salt, whole black peppers, and bay leaves, and left in the juice until cold; break the salmon in pieces; fill the half mould with these pieces and then cover with aspic the height of the salmon; fill the mould with the second filling, and then cover with aspic on the top of the fish again; leave on ice until cold, then turn out. Garnish with chopped aspic and lemons all around, with parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad.
Second Filling. One cup very green cooked spinach that has gone through the machine four or five times, one cup ground salmon. Stir together in a saucepan in a bowl of ice; add six tablespoons dissolved Cox’s gelatine, four tablespoons mayon¬ naise dressing, two tablespoons sherry, cayenne pepper, salt, and half cup whipped cream. Fill the mould.
Mousse of Salmon in Aspic a la Irene
Mousse de Saumon en Aspic, a la Irene
Take one and a half pounds salmon; cook in a quart of water with some bay leaves, whole black peppers, an onion, and some salt, until it is done — about twenty to twenty-five minutes; simmer
Records on this page
AspicSalmon in Aspic (Saumon en Aspic) a la ChartreuseChartreuse of SalmonSalmon a la MayonnaiseAspic of Salmon with Spinach a la EuropeenneMousse of Salmon in Aspic a la Irene