Petits Souffles de Saumon, Gauloise (Cold Salmon Souffles)

Ingredients

• 1 lb. cold cooked salmon
• 1 large cucumber
• 1 gill bechamel sauce
• i-| gills aspic jelly
• 2 table-spoonfuls fish essence
• 1 teaspoonful anchovy essence
• 1 gill cream
• salt
• pepper
• paprika
• nutmeg
• 1 truffle
• chervil leaves for garnish

Method

1. 1

   Peel and slice the cucumber and cut out 8 half-inch thick rings, blanch the remainder in salted water.

2. 2

   Free the fish from skin and bones, put the latter into a stew-pan with one glass of claret, stock and usual vegetables and make into essence.

3. 3

   Pound the salmon in a mortar, add the sauce and the remainder of the cucumber, then season to taste.

4. 4

   Whip the cream till stiff and stir into the mixture.

5. 5

   Fill 8 small souffle cases and place them on ice.

6. 6

   When set, decorate with cucumber and fill with aspic.

7. 7

   Serve with truffle and chervil leaves.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

truffle or pistachio, place a star of truffle in centre of each, and coat them finally with a thin layer of aspic. Shred finely the peeled cucumber, mix with very little mayonnaise and whipped cream, salt, and paprika. Have ready a border made of savoury semolina, coated with pink chaudfroid sauce. Fill the centre with the seasoned cucumber and cream, dress the salmon slices on top of the border, garnish round the base of the dish with triangular slices of set aspic. The dish is then ready to serve. Petits Souffles de Saumon, Gauloise. (Cold Salmon Souffles.) J lb. cold cooked salmon, J large cucumber, | gUl bechamel sauce, i-| gills aspic jelly, 2 table-spoonfuls fish essence, i teaspoonful anchovy essence, \ gill cream, salt, pepper, paprika and nutmeg for seasoning, i truffle and chervil leaves for garnish

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