Molded Salmon, Mayonnaise

Ingredients

• 3 slices salmon
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup vinegar
• ¼ cup white wine, if desired
• 1 cup Mayonnaise (p. 490)
• 1 bay leaf
• 2 cloves
• 2 slices lemon
• 1 small, sliced onion
• 6 slices carrot
• 1 sprig parsley
• 1 teaspoon granulated gelatine, soaked in
• ¼ tablespoon cold water

Method

1. 1

   Wipe salmon cut in 2-inch slices, put in pan, cover with cold water, and add seasonings.

2. 2

   Let stand 2 or 3 hours; then cook slowly on top of stove until fish is tender.

3. 3

   Take from pan, remove skin and bones, and press, using the hands, to keep in shape.

4. 4

   Cool and cover with 1 cup Mayonnaise, to which has been added soaked gelatine, melted over hot water.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 176. The excerpt below is the record exactly as published.

tablespoons cold water 1% tablespoons butter 2 egg yolks, slightly beaten 2 egg whites, beaten stiff 1 teaspoon salt 4 cup cream 1% teaspoons sugar 2 cups finely chopped celery Dissolve 1 tablespoon gelatine in Chicken Stock and strain. When mixture begins to thicken, beat until frothy and add 34 cup cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual molds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Add salt, sugar, mustard, lemon juice, vinegar, and hot cream to egg yolks. Cook over hot water until mixture thickens, COLD ENTREES 423 add butter and strained gelatine. Add mixture, gradually, to egg whites. When cool, fold in cream, beaten until stiff, and celery. Remove chicken from mold, surround with sauce, and garnish with celery tips. Serves 8 to 12. @ CRABS RAVIGOTE 2 cups crab meat | Vg teaspoon finely chopped 1 teaspoon salt parsley 1% teaspoon cayenne 1 hard-cooked egg, finely 1 teaspoon prepared mustard chopped 1 tablespoon olive oil 3 tablespoons vinegar Season crab meat with remaining ingredients, mix thoroughly, and arrange in 6 scallop shells; spread evenly with Ravigéte Mayonnaise (p. 491), and garnish with fillets of anchovies, arranged lattice fashion. Serves 6. COLD HAM MOUSSE, EPICUREAN SAUCE 1 tablespoon granulated gelatine, soaked in 1 teaspoon mixed mustard 1 tablespoon cold water Few grains cayenne 4 cup boiling water Vg cup heavy cream 2 cups chopped, cold, boiled ham Epicurean Sauce (p. 206) Dissolve gelatine in boiling’ water and add to ham, which has been pounded in a mortar. Season with mustard and cayenne, add cream beaten until stiff, and turn into mold, first dipped in cold water. Chill, remove from mold, garnish with parsley, and serve with sauce. Serves 6. MACKEREL EN MAYONNAISE 2 medium-sized mackerel, cleaned 1 teaspoon peppercorns 14 cup water 1 teaspoon salt 14 cup cider vinegar Bit of bay leaf 14 cup tarragon vinegar : Mayonnaise (p. 490) 12 cloves Sliced cucumbers, lemon baskets Parsley Put mackerel in baking dish with water, vinegar, and seasonings. Cover with buttered paper and bake in moderate oven (350° F.). Arrange on serving dish, skin, cool, and mask with Mayonnaise. Chill, garnish with parsley, cucumbers, and lemon baskets filled with Mayonnaise and sprinkled with chopped parsley. 424 THE BOSTON COOKING-SCHOOL COOK BOOK MOLDED SALMON, CUCUMBER SAUCE 2 cups salmon, cooked Few grains cayenne or canned 2 egg yolks Y% tablespoon salt 1% tablespoons melted butter 1% tablespoons sugar 34 cup milk Y% tablespoon flour 14 cup vinegar 1 teaspoon mustard 34 tablespoon granulated gelatine, soaked in 2 tablespoons cold water Rinse salmon thoroughly with hot water and separate in flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring constantly until mixture thickens. Add soaked gelatine. Strain and add to salmon. Fill molds, chill, and serve with Cucumber Sauce II (p. 208). Serves 6. MOLDED SALMON, MAYONNAISE 3 slices salmon 1 teaspoon salt V bay leaf \4 teaspoon pepper 2 cloves 4 cup vinegar 2 slices lemon 4 cup white wine, if desired 1 small, sliced onion 1 cup Mayonnaise (p. 490) 6 slices carrot 1 teaspoon granulated gelatine, soaked in 1 sprig parsley 14 tablespoon cold water Wipe salmon cut in 2-inch slices (each weighing 24 pound), put in pan, cover with cold water, and add seasonings. Let stand 2 or 3 hours; then cook slowly on top of stove until fish is tender. Take from pan, remove skin and bones, and press, using the hands, to keepin shape. Cool and cover with 1 cup Mayonnaise, to which has been added soaked gelatine, melted over hot water. Serves 6 or 8. JELLIED VEGETABLES 1 tablespoon granulated gelatine, 2 tablespoons lemon juice soaked in 1 teaspoon salt 4 cup cold water 1 cup celery, cut in pieces 1 cup boiling water _ ¥@cup shredded cabbage’ 14 cup sugar 14% canned pimientos, cut 14 cup vinegar in small pieces Dissolve soaked gelatine in boiling water. Add sugar, vinegar, lemon juice, and salt. Strain, cool, and, when beginning to stiffen, add vegetables. Serves 6. Mold and chill. COLD ENTREES 425 ASPIC JELLY oe oy iablespoons cach, 14 teaspoon peppercorns niON it in cubes 1 bay leaf

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