Chartreuse of Salmon

Ingredients

• one cup whipped cream
• three tablespoons dissolved Cox’s gelatine
• three tablespoons fine-chopped salmon
• pinch pepper

Method

1. 1

   Put the cream in a saucepan in ice water; add the dissolved gelatine carefully, then add the chopped salmon and the pinch of pepper.

2. 2

   Fill the moulds and leave on ice until ready to serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 3. The excerpt below is the record exactly as published.

three tablespoons dissolved Cox’s gelatine in a cup; fill the cup three- quarters full with hot water; add one tablespoonful sherry and a pinch of salt. If the aspic is wanted in a shade of brown, color with a little beef extract; if wanted a tomato shade, color with the Burnett’s orange and red coloring; if a green shade is wanted, color with some parsley, which should be chopped very fine, put in a cloth, dipped in hot water, and then rung out well into the aspic until it becomes the shade desired. SALMON ( Saumon ) Smoked Salmon a la Walde, for Eight Persons Saumon fume a. la Walde Half a pound smoked salmon, one cup whipped cream, three table¬ spoons dissolved Cox’s gelatine, three tablespoons very fine-chopped salmon, pinch pepper, truffles for decoration, some tomato aspic. How to Make It. Glaze plain individual ring moulds with a heavy tomato aspic and decorate with diamonds of truffles. Line with thin smoked salmon and fill with the chartreuse of salmon. Chartreuse of Salmon. One cup whipped cream, three table¬ spoons dissolved Cox’s gelatine, three tablespoons fine-chopped sal¬ mon, pinch pepper

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