Salmon Cream

Ingredients

• some cold boiled salmon
• two or three washed and boned anchovies
• a lump of butter
• a dash of cayenne
• a little veloute sauce
• enough whipped cream

Method

1. 1

   Flake some cold boiled salmon from bones and skin; pound it in a mortar with two or three washed and boned anchovies, a lump of butter, a dash of cayenne, and a little veloute sauce; when fine pass it through a sieve, and add enough whipped cream to make the mixture soft and light.

2. 2

   Coat some small moulds with aspic jelly; when set, fill them with the cream.

3. 3

   Cover with aspic and leave till firm.

4. 4

   When turned out, dish them round a thinly-sliced cucumber salad.

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 Cream ; Creme de Saumon {Gentlewoman). — Flake some cold boiled salmon from bones and skin ; pound it in a mortar with two or three washed and boned anchovies, a 116 THE housewife's REFEEEE lump of butter, a dash of cayenne, and a little veloute sauce ; when fine pass it through a sieve, and add enough whipped cream

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