Aspic of Smoked Salmon a la Prince Bernadotte
From The Swedish, French, American cook book, 1918
Serves 1
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 of Smoked Salmon a la Prince Bernadotte Aspic au Saumon fume, a la Prince Bernadotte Take small fish moulds; glaze with aspic; decorate the body of the fish with small half moons of cooked white of egg, the fins with strips of truffles with an eye of lemon and truffle; glaze again; fill with the chartreuse of salmon; leave on the ice; dip in lukewarm water; turn out on well-buttered bread the same size as the fish; garnish with parsley and lemons. Serve as appetizer. Filling. One cup whipped cream, three tablespoons dissolved Cox’s gelatine, three tablespoons fine-chopped salmon, pinch pepper
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Cook this with the app: pantry check, scaling, and the assistant.