Eggs with Smoked Salmon a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a small piece of bread.
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
- Eight small eggs all the same size
- one-quarter pound smoked salmon
- four tablespoons whipped cream
- cayenne pepper
Method
Cook the eggs for ten minutes, cool, and remove the shells.
Scoop out the yolks and mix with finely chopped salmon and cream.
Stuff the whites and glaze with gelatine.
Decorate with salmon.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 4. The excerpt below is the record exactly as published.
Eggs with Smoked Salmon a la Gimo, for Eight Persons (Eufs au Saumon fume a la Gimo Eight small eggs all the same size, one-quarter pound smoked salmon, four tablespoons whipped cream, cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.