Egg with Smoked Salmon, a la Ericsson
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a luncheon or supper dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 381. The excerpt below is the record exactly as published.
Egg with Smoked Salmon, a la Ericsson CEuf au Saumon fume, a la Ericsson Cut round pieces of bread; stir one tablespoon butter with a little chopped salmon and spread the bread. Poach an egg for each and put on top of the pieces of bread; decorate across with a strip of salmon cut half an inch wide. Arrange on a warm platter with the supreme sauce
Cook this with the app: pantry check, scaling, and the assistant.