Chartreuse of Salmon
From The Swedish, French, American cook book, 1918
Serves 2
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 84. The excerpt below is the record exactly as published.
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 ofwhipped cream
Cook this with the app: pantry check, scaling, and the assistant.