Aspic of Salmon a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an appetizer.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 9. The excerpt below is the record exactly as published.
Aspic au Saumon ) a la Ericsson Hammond Glaze little ring moulds with aspic; sprinkle with chopped pars¬ ley; fill with aspic; leave on ice until cold. Spread round pieces of buttered bread with a thin slice of smoked salmon; dip moulds in lukewarm water; turn out on the salmon; put a piece of smoked salmon (that has been rolled)
Cook this with the app: pantry check, scaling, and the assistant.