Cold Chaudfroid Salmon with Lobster a la Ericsson Hammond

Ingredients

• Select a small salmon, size according to the number of people to be served
• Put a piece of butter on the fish
• some broth
• sprinkle with pepper
• and salt
• two cups of thick rich mayonnaise dressing
• To the meat from two large lobsters

Method

1. 1

   Fillet the salmon, remove the skin, and shape it in a baking pan.

2. 2

   Fill with a mixture of lobster meat and mayonnaise.

3. 3

   Bake and chill, then glaze with aspic and decorate with truffles and lobster claws.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 76. The excerpt below is the record exactly as published.

Cold Chaudfroid Salmon with Lobster a la Ericsson Hammond Chaudfroid de Saumon au Homard a la Ericsson Hammond Select a small salmon, size according to the number of people to be served. If such small salmon can not be obtainable in place of it get the tail part of the salmon, as many pounds as needed. Fillet the salmon by splitting it in halves length¬ wise; cut it as close to the bone as possible; remove the bone from both halves; put the salmon on the table with the skin down; put a knife on the skin and slip it in between, pulling the skin toward you and in this way remove the skin from the meat. Butter a large baking pan; put the salmon on the pan, joining the two pieces together; cut it and form it in the shape of a salmon; the pieces cut away when forming it can be added in places needed so as to make it all even. Cut out the center of it, leaving room for the filling and also add this to the fish if needed, leaving a part uncut for the head and tail. This space for the filling ought to be at its greatest width about four inches and coming narrow toward the tail. Put a piece of butter on the fish, also sherry wine if such is at hand in the pan with some broth; sprinkle with pepper and salt; put it into a warm oven with a tight cover and cook it, time according to the size of the fish. Take it out and if the fish has in any way gotten uneven or shrunk during the time of cooking it can be cut and formed again; when cold chaudfroid it [see recipe Chaudfroid Sauce] then glaze with white aspic. Decorate, starting at the head, going toward the tail in the form of scale with half-moons of truf¬ fles larger at the head and small toward the tail; drip some aspic on the decoration and make a tail with finely chopped truffles also a wide band of it around the thick end of the fish forming a head. Also a mouth on it with chopped truffles and an eye from truffle and lemon. When the fish has been decorated put it in a cold place and glaze it heavily with white aspic, then lift it on an oblong platter on which it is going to be served and fill it with lobsters and spread it with mayonnaise on the top of the filling; decorate it on a bias with chopped truffles meeting in the center. Mix two tablespoons of dissolved Cox’s gelatine to one cup of whipped cream, color it with parsley chopped as fine as powder; 102 Copyright, 1924, by Mrs. Ericsson Hammond COLD STRIPED BASS A LA ERICSSON HAMMOND _ _ , _ Copyright, 1924, by Mrs. Ericsson Hammond FILLET OF SOLE WITH SHRIMPS A LA VALDEMAR MRS. ERICSSON HAMMOND’S COOK BOOK 103 put it in a paper bag that holds a fancy tube and decorate it all around the filling in waves; also garnish it all around with chopped aspic and the small lobster claws and lemon. Put a bunch of parsley at the head of the fish. Filling. To the meat from two large lobsters take two cups of thick rich mayonnaise dressing

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