Chartreuse of Salmon

Ingredients

• 1% pints Aspic or Tomato Jelly
• 3 lb. cooked salmon
• 4 lemon
• 4 boned anchovies
• 4 wineglass sherry
• 2 teaspoonfuls chutney
• 1 gill cream
• Salt, pepper, cayenne, nutmeg

Method

1. 1

   Line a wet plain mould with jelly.

2. 2

   Decorate the bottom with cucumber skin and white of egg.

3. 3

   Set the design with jelly and then cover it to the depth of a quarter of an inch.

4. 4

   Pound the yolks, anchovies, chutney, and the flaked salmon together.

5. 5

   Then add the sherry and lemon juice and rub through a wire sieve.

6. 6

   Stir into the mixture a gill of slightly warm jelly.

7. 7

   When cool, mix into the slightly whisked cream.

8. 8

   Put a half inch layer in the mould and let it set.

9. 9

   Keep the remainder warm to prevent it setting.

10. 10

    When firm, pour in a layer of cold liquid jelly, and repeat with alternate layers till the mould is full.

11. 11

    When set, turn out and garnish the base with crimped cucumber and salad.

12. 12

    Serve with mayonnaise.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

CHARTREUSE OF SALMON. Six to eight persons . 1% pints Aspic or Tomato Jelly (Recipe No. 16 or 19) 3 lb. cooked salmon 4 lemon 4 boned anchovies 4 wineglass sherry 2 teaspoonfuls chutney Salad and cucumber Yolks of 3 hard-boiled eggs 1 gill cream Salt, pepper, cayenne, nutmeg

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