Cold Jellied Mackerel a la Europeenne

Ingredients

• Take nice fresh mackerel
• three cups water
• pepper
• salt
• two cups of the juice the mackerel is cooked in
• two cups tomato juice
• one large package of dissolved Cox’s gelatine
• juice of half lemon
• pepper
• salt
• half-beaten whites of two eggs

Method

1. 1

   Clean and wash the mackerel, cut in pieces, and simmer in water with pepper, salt, and bay leaves for about fifteen minutes.

2. 2

   Remove pieces, take out bones, and let cool.

3. 3

   Combine the cooking juice, tomato juice, gelatine, lemon juice, and egg whites, then boil and strain.

4. 4

   Prepare a ring mould, glaze with aspic, and decorate with hard-boiled egg slices.

5. 5

   Layer mackerel pieces and aspic until the mould is full.

6. 6

   Garnish with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 105. The excerpt below is the record exactly as published.

Cold Jellied Mackerel a la Europeenne Maquereau froid en Gelee, a la Europeenne Take nice fresh mackerel; clean and wash well; cut in pieces, put in a pan with three cups water, pepper, salt, and bay leaves; let simmer slowly until done — about fifteen minutes; then remove the pieces carefully; take out the bones; leave on a platter until cold; take two cups of the juice the mackerel is cooked in, two cups tomato juice, one large package of dissolved Cox’s gelatine, juice of half lemon, pepper and salt; add to that half-beaten whites of two eggs

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