Dariole de Saumon a la Moseovienne

Ingredients

• About 1| lb. of cooked salmon
• 18 oysters
• 3 large truffles
• 1 hard-boiled egg
• 1 oz. anchovy paste
• a teaspoonful of tarragon vinegar
• | gill cream
• about a pint of aspic jelly (No. 38)
• 6 filleted anchovies
• a few slices of cucumber
• a pinch of cayenne
• salt
• pepper
• grated nutmeg

Method

1. 1

   Flake salmon and line a dariole mould with aspic, garnishing with truffles and oysters.

2. 2

   Pound remaining fish with oysters, egg, and anchovy paste, season, and strain.

3. 3

   Add vinegar, cream, and aspic, fill the mould.

4. 4

   If needed, top with aspic and chill.

5. 5

   Turn out and garnish with chopped aspic and cucumber slices.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 200. The excerpt below is the record exactly as published.

Dariole de Saumon d la Moseovienne. — About 1| lb. of cooked salmon, 18 oysters, 3 large truffles, 1 hard-boiled egg, 1 oz. anchovy paste, a teaspoonful of tarragon vinegar , | gill cream, about a pint of aspic jelly (No. 38), 6 filleted anchovies, a few slices of cucumber, a, pinch of cayenne, salt, pepper, and grated nutmeg. Flake the salmon, line a medium-sized dariole mould with aspic jelly, ornament with a few slices of truffles, some nice flakes of salmon, and a few cooked and bearded oysters. Set the garnish well with a little aspic and put to cool. Pound the remainder of the fish in a mortar together with six cooked oysters, the hard-boiled egg, and the anchovy paste. Season with a pinch of cayenne

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