Aspic of Salmon with Spinach a la Europeenne

Ingredients

• one cup very green cooked spinach
• one cup ground salmon
• six tablespoons dissolved Cox’s gelatine
• four tablespoons mayonnaise dressing
• two tablespoons sherry
• cayenne pepper, salt
• half cup whipped cream

Method

1. 1

   Stir spinach and ground salmon in a bowl of ice.

2. 2

   Add dissolved gelatine, mayonnaise, sherry, cayenne, salt, and whipped cream.

3. 3

   Fill the mould.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 84. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.