Mayonnaise de Saumon à la Jockey Club

Ingredients

• any remains of cold salmon
• a gill and a half of tartare sauce
• a gill of stiffly whipped cream
• about two gills of just liquid aspic jelly
• cooked asparagus points
• new potatoes
• truffles sliced
• seasoning lightly with coralline pepper
• salt
• vinegar

Method

1. 1

   Line a border mould with aspic, fill with flaked salmon, capers, anchovy fillets, and white mayonnaise.

2. 2

   Let set.

3. 3

   Turn out, garnish with plovers' eggs, and fill the center with asparagus, potatoes, and truffles seasoned with oil, vinegar, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.

a gill of stiffly whipped cream, two tablespoonfuls of rich mayon- naise sauce, six sieved anchovies, and the cream from the head of the lobster. This is also delicious if salmon be used instead of sole, flaking the cooked salmon neatly, arranging it en couronne round the top of the mould of salad, and filling up with the sauce as before and a garnish of plover’s eggs. Huitres en Salade. — Have ready some rich tomato mayonnaise (rub six or eight well-coloured tomatoes through a sieve into three-quarters of a pint of rich mayonnaise, with a full tablespoonful of tarragon vinegar and three-quarters of a pint of just liquid aspic) ; if the tomatoes are not a good colour add a drop or two of carmine (bnt not otherwise),, and fill a border mould with this, adding some peeled and quartered tomatoes, and let it set. Turn out, and fill up the centre with oysters, shred celery (or sliced cooked celeriac), cut up artichoke bottoms, and sliced cucumber, seasoning the whole with the oyster liquor strained, lemon juice, cream, pepper and salt. If . preferred, the American white mayonnaise, made with cream and lemon juice instead of oil and vinegar, may be used. But in any case serv^ this salad very cold. Fancy salads are always improved by being served with a border mould of aspic jelly, either plain or filled with a garnish appropriate to the salad, for instance, sliced hard-boiled or plovers’ eggs, fillets of fish, meat, or game, tiny sprays of parsley, chervil, tarragon, Ac. Aspic is so easy to make for this 12 SALADS, SANDWICHES, &c. purpose, and so inexpensive, that it is well worth the little time and trouble it involves, for it certainly adds immensely to the dish. Mayonnaise de Saumon a la JocJcey Club. — Take any remains of cold salmon and flake it neatly free from bones, skin, &c. Line a border mould with aspic, then fill it with the flaked salmon, some capers, anchovy fillets, and white mayonnaise, and leave till set. Turn out, place a crown of plovers’ eggs round the top of the border mould, fixing them with chopped aspic by means of a bag and pipe, and fill up the centre with cooked asparagus points, new potatoes, and truffles sliced and seasoned with oil, vinegar, salt, and white pepper. A very nice and certainly more economical version of this is made by filling the centre with cold cooked new potatoes tossed in oil and vinegar, and sprinkled with minced parsley and chives, garnishing the top of the mould with tomato cups, prepared thus : Choose small round tomatoes, cut a round off each, and scoop out the pulp and seeds with a spoon, keeping the skin as whole and well shaped as you can, and leave the latter on ice till wanted. Now mix the pulp and the juice thus obtained with shred salmon (lobster, crab, shrimps, or anything handy of the kind), seasoning it lightly with coralline pepper, salt, and aspic jelly, allowing a spoonful of aspic for each tomato. As soon as this begins to stiffen fill up the tomatoes with the mixture in a dome shape, and directly this is hard, mask it over very smoothly with mayonnaise, and strew the top with minced olives, or, failing these, minced parsley, and use. FANCY SALADS. 13 Needless to say that any cold fish can be used uj) in these ways, only varying the garnishes. Macedoine de Grahe en Mayonnaise. — Line a plain timballe or Charlotte mould with aspic, then fill it to the depth of an inch or so with either some of the contents of a bottle or tin of vegetable macedoine, or else cold cooked vegetables of all kinds (carrots, turnij), cucumber, French beans, &c.), season with pepj>er, salt, oil, and vinegar, pouring sufiicient aspic over it to set it well. Now fill up the mould to within one and a half inches of the edge with a crab puree made thus : Pick the flesh from a freshly cooked crab, and put the meat into a basin, mixing it with about a gill and a haK of tartare sauce, a gill of stifiiy whipped cream, and about two gills of just liquid aspic jelly

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