Salmon in Aspic (Saumon en Aspic) a la Chartreuse
From The Swedish, French, American cook book, 1918
Serves 6
Serve as a cold dish with aurorian sauce or salad.
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.
almon in Aspic ( Saumon en Aspic) a la Chartreuse Glaze a curved or straighr fish mould with the aspic; decorate the body with half moons of truffles, larger toward the head and AMERICAN COOK BOOK smaller toward the tail; decorate the fins and tail with tiny strips of Spanish pepper; make two bands around the head and an eye of truffles and lemon; glaze again with aspic. Take salmon that has been well cooked in water, salt, whole black peppers, and bay leaves, and left in the juice until cold; break the salmon in pieces; fill the half mould with these pieces and then cover with aspic the height of the salmon; fill with the chartreuse of salmon; glaze top of the fish again; leave on ice until cold, then turn out. Garnish with chopped aspic all around, lemons and parsley
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Cook this with the app: pantry check, scaling, and the assistant.