Mousse of Salmon in Aspic a la Irene
From The Swedish, French, American cook book, 1918
Serves 8
Garnish with chopped aspic and serve with aurorian sauce.
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
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 84. The excerpt below is the record exactly as published.
Mousse of Salmon in Aspic a la Irene Mousse de Saumon en Aspic, a la Irene Take one and a half pounds salmon; cook in a quart of water with some bay leaves, whole black peppers, an onion, and some salt, until it is done — about twenty to twenty-five minutes; simmer THE SWEDISH, FRENCH slowly. Leave in the juice until cold; remove salmon; take two cups of the broth the salmon was cooked in and two cups of tomato juice; add to that one large package of Cox’s gelatine, pepper, salt, a speck of Worcestershire sauce, and the juice of a half lemon; put on the stove and clear with the whites of two half-beaten eggs. When it comes to a boil it is done. Strain it through a thin cotton flannel or a thick cheesecloth; color the aspic a trifle with kitchen bouquet, leaving part of it white for decoration. Glaze a ring mould; decorate with truffles, Spanish pepper, etc. — any design wanted. Fill with chartreuse of salmon. Take the salmon; add six tablespoons dissolved Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, squeeze of onion, a few drops of Worces¬ tershire sauce, three tablespoons mayonnaise dressing, one table¬ spoon sherry, half cup whipped cream
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