Salmon Cassolettes

Ingredients

• some good paste
• some rice
• some kippered salmon into six thin slices
• a little chutney
• French mustard
• half a pint of aspic jelly

Method

1. 1

   Roll some good paste very thinly, and line some dariole moulds with it; fill these with rice and bake.

2. 2

   When done remove the barley, and let the pastry cases get cold.

3. 3

   Cut some kippered salmon into six thin slices; on each slice spread a little chutney and French mustard.

4. 4

   Now roll up the slices of kippered salmon each in greased paper and bake for ten minutes; remove the papers and let the fish get cold.

5. 5

   Place a roll of salmon into each pastry case; melt half a pint of aspic jelly, and pour enough over the fish in each case to cover it, and let it get cold.

6. 6

   Lay little strips of cucumber across on the top of each, with a little chopped aspic.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 79. The excerpt below is the record exactly as published.

Salmon Cassolettes. — Eoll some good paste very thinly, and line some dariole moulds with it ; fill these with rice and bake. When done remove the barley, and let the pastry cases get cold. Cut some kippered salmon into six thin slices ; on each slice spread a little chutney and French mustard. ISTow roll up the slices of kippered salmon each in greased paper and bake for ten minutes ; remove the papers and let the fish get cold. Place a roll of salmon into each pastry case ; melt half a pint of aspic jelly

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