Chaudfroid of Salmon

Ingredients

• 1 salmon (10-11 lb.)
• 1 hard-boiled egg
• 2 pints aspic jelly
• 3-4 prawns
• 1 cucumber
• 2 oz. butter
• 2 pints rich white sauce
• 1 pint aspic jelly
• Spinach colouring

Method

1. 1

   Steam the salmon as previously described; skin whilst hot and allow to get chilled.

2. 2

   For the sauce, dissolve the jelly and when it is cold, but not set, add to it the cold sauce.

3. 3

   Stir well and pour half over the chilled fish, leaving the head and tail uncovered.

4. 4

   When the first coating is set, mask a second time with the remaining sauce.

5. 5

   Allow to set, then mask the entire fish with cold, liquid aspic jelly.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 4. The excerpt below is the record exactly as published.

CHAUDFROID OF SALMON t salmon (10-11 Ib.) 1 hard-boiled ege | 2 pints aspic jelly Chervil 3-4 prawns 1 cucumber Tomatoes 2 oz. butter © Spinach colouring Chaudfroid Sauce 2 pints rich white sauce I pint aspic jelly

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