Cold Salmon a la Chaud-froid de Mayonnaise

Ingredients

• for about ten people take four pounds of salmon
• put some sherry in the pan
• glaze with the thick chaud-froid of mayonnaise
• chopped beets
• chopped truffles
• chopped parsley
• chopped whites and yolks of eggs

Method

1. 1

   Clean and wash the salmon; split in halves; remove the bones; put on a buttered pan; join the two halves together, forming the shape of a fish.

2. 2

   Sprinkle with pepper and salt; put some sherry in the pan; cook in the oven for about fifteen minutes, well covered.

3. 3

   When done, leave until cold; then glaze with the thick chaud-froid of mayonnaise.

4. 4

   Decorate with chopped beets, truffles, and eggs.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 83. The excerpt below is the record exactly as published.

chopped parsley and a dot in the centre with a diamond of truffle on top; put on a buttered pan with some sherry, pepper, salt; cook, covered, from six to eight minutes; turn out on a green foundation; put a paper frill in each; serve with the shrimp sauce in the centre, garnish with cooked, unpeeled shrimps all around and parsley. For luncheon and dinner. 58 THE SWEDISH, FRENCH Stuffed Salmon with Oyster Crab a la Sicilienne Saumon farci de Crabes d’ Huitre, a la Sicilienne Fillet the salmon and bone; form in the shape of a fish the size wanted, sprinkle with pepper and salt; cover with salmon mousse; decorate all around with the mousse from head to tail, waving it through a fancy tube; make the shape of a head with an eye of truffle; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each; put in the oven; cook, well covered, with some sherry about twenty minutes; when done, put on a platter with fried oyster crabs around. Garnish with lemons and parsley and serve with an oyster crab sauce. Fish dish for dinner. COLD DISHES OF SALMON Cold Salmon ( Saumon froid) a la Chaud-froid de Mayonnaise For this dish the tail part of the salmon is the best. For about ten people take four pounds of salmon; clean and wash well; then split in halves; remove the bones; put on a buttered pan; join the two halves together, forming the shape of a fish, the head end a trifle thicker than the tail; sprinkle with pepper and salt; put some sherry in the pan; cook in the oven for about fifteen minutes, well covered. When done, leave until cold; then glaze with the thick chaud- froid of mayonnaise. In the meantime, have some chopped beets, chopped truffles, chopped parsley, chopped whites and yolks of eggs

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