Canape of Smoked Salmon a la Vicomte

Ingredients

• One loaf of French bread
• One pound of smoked salmon
• Half a pound of butter
• Two bunches of water cress
• Cayenne pepper
• salt
• half a teaspoon of mustard

Method

1. 1

   Cut the ends off the loaf of bread.

2. 2

   Scoop out part of the bread evenly leaving some of the bread with a crust.

3. 3

   Fill with the salmon.

4. 4

   Leave in the ice-box until ready to serve, then slice in even slices.

5. 5

   Arrange on a platter, one after the other in form of a ring, with water cress in the center.

6. 6

   Serve with a cocktail.

7. 7

   Filling: Chop the salmon very fine and part of water cress and add it to the butter that has been stirred to a cream.

8. 8

   Season with the mustard, pepper, and salt.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 2. The excerpt below is the record exactly as published.

Canape of Smoked Salmon a la Vicomte Canape de Saumon fume a la Vicomte For Ten Persons One loaf of French bread. One pound of smoked salmon. Half a pound of butter. Two bunches of water cress. Cayenne pepper, salt, and half a teaspoon of mustard

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