Filet de Sole aux Crevettes a la Valdemar
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
A delicious cold dish for lunch or dinner, can also be served as a salad.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 79. The excerpt below is the record exactly as published.
Filet de Sole aux Crevettes a la Valdemar Select some fresh fillets of sole; spread them out very thin and cut them about five inches in length; double them and cut the corners round, then stuff with shrimps. Put them on a buttered pan and put into the oven with a tight cover to cook from about six to eight minutes; leave until cold and then put on a broiler and 106 MRS. ERICSSON HAMMOND’S COOK BOOK glaze with aspic. In the meantime, prepare a foundation of rice a la mayonnaise; arrange them on top of the round foundation that first has been decorated with chopped truffles; add some gelatine to the mayonnaise dressing; put it in a paper bag that holds a fancy tube and make little roses all around the fillets as the illus¬ tration shows, and on top make a rose of the mayonnaise dressing with a center of truffles; glaze on top of the decoration, and in be¬ tween each raise a shrimp. In the center serve an Aurorian sauce sprinkled with chopped truffles and in between each shrimp garnish with a quarter of lemon
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