Salmon Chartreuse

Ingredients

• half a box of gelatine
• half a cup of cold water
• a tablespoonful of chopped carrot
• the same of onion
• two bay leaves
• a little celery
• the juice of one lemon
• half a teaspoonful of salt
• a dash of red pepper
• a can of salmon

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Boil carrot, onion, bay leaves, and celery in water, add gelatine, strain, and mix in lemon juice, salt, and red pepper.

3. 3

   Layer in a mold with salmon pieces and refrigerate to harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 7. The excerpt below is the record exactly as published.

a can of salmon picked in pieces; season with salt and pi'ppei- and cover with hread crumbs. J>ake in ramikins in a Jewel IJange until brown and serve hot. Al lis. \V. 11. Andkk'son. Norwegian Fish Balls. Use '"Sov" or '•Ejelland Co." lish oalls: make a j'ich i-ream drt'ssing, using the sauce off of the fish balls; ])arl)oil the lish l)alls in dressing. This can l)e served with lohster sauce. Alits. Fi;i':i). Biiaast.M). Fish Timbale. iJemoxc the skin and bone from half a pound of halibut oi' olhci- white (ish. Put it twice through a n-ieat-cho])])e!'. .\dd a pint of soft bi-ead (.•iaind)s to a gill of milk; cook to a smooth paste and add ii gradually to the lish ; add six tablespoonfuls of cream, a level teaspoonful of salt and a saltsiioonfid of white peppei'. Press this mixture through a sieve and then stii' in cai'cfnlh- the well-beaten wliites of five eggs, (irease a lai'ge mould. Garnish the hottom with chopped pai'sK'V oi' mushi-ooms, or nicelv cookeif grean peas; fill Vnc mixture in tlu' mould and stami it in a baking-pan half filled with water; co\-er with oilc-d paper and bake in a modiu'ate oven in a Jewel IJange for three-quarters of an lioui-. When done, turn out on the sci-vin-dish. Pour around either cream, lohster or shrimp sauce. Mi;s. S. .1. MiTCiJKLL. Salmon Chartreuse. Cover half a l)ox of gelatine with half a cup of cold Wiitei- and let it soak for half an houi-. I'nt a taI)lespoonful of cliojiped carrot, the same of onion, two bay leaves and a little celery in a pint of water; Indng to a boil, and add the gelatine; strain; add the juice of one lemon, jialf a teaspoonful of salt and a dash of red pepper

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