Jellied Salmon
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 13. The excerpt below is the record exactly as published.
3 Yb. cold cooked salmon 1 small endive or lettuce 1 gill mayonnaise Tarragon Chervii && [Five to sever persons) 1 On. *0OX’S INSTANT POWDERED GELATINE Some aspic jelly (Recipe Na. 19 Some tomato jelly (Recipe No. 28) 6 ozs. cooked tongue 8 ozs. cooked chicken 8 small tomatoes 1 gill white sauce 1 tablespoonful chutney Red colouring Salt and paprika Parsley and lettuce [Six to eignt persons) 2 O8. ~ OOX'S INSTANT POWDERED GELATINE 1 gill bo water Aspic jelly (Recipe No. 19) 1 teaspoonful onion juice 3 pint veal stock 1 pint cold cooked veal 2 teaspoonfuls lemon juice 1 gill whipping ersam i er 8 truifies the skin and bones into a saucepan with one quart of the liquor, the onion cut up and the seasonings, simmer until reduced to one pint, then add the Gelatine and strain, Arrange a layer of the chicken in a wet mould, then some slices of egg, mush- rooms, stoned olives, and chopped parsley, then more chicken, and so on till all are used up. Fill the mould with the stock. Turn out when set. Serve with mayonnaise sauce. JELLIED SALMON Mask or coat a plain wet mouia with aspic, decorate with leaves of tarragon or chervil, let this set on ice. Free the salmon from skin and bone, then put into a basin, add lettuce or endive broken up into small pieces, one gill liquid aspic
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