Salmon in Jelly

Ingredients

• 2.5 lbs. of salmon
• 1.5 qts. of water
• 1/2 cup of wine vinegar
• 1 cup of white wine
• % sliced onion
• % sliced lemon
• 12 pepper-corns
• 5 cloves
• 2 bay-leaves
• 10 pieces of gelatine
• 2 whites of eggs and shells
• 10 crab tails if you like
• Salt

Method

1. 1

   Boil water with vinegar, wine, and spices.

2. 2

   Clean fish, simmer in water for 30-45 minutes.

3. 3

   Remove fish, boil stock down to 1 qt, add egg whites and gelatine, cook briefly, then strain.

4. 4

   Layer fish and crab tails in a dish, pour stock over and cool.

5. 5

   Garnish with head lettuce and lemon slices.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 74. The excerpt below is the record exactly as published.

SALMON IN JELLY. Quantity for 6 Persons. 2% lbs. of salmon 12 pepper-corns 1% qts. of water 5 cloves V2 cup of wine vinegar 2 bay-leaves 1 cup of white wine 10 pieces of gelatine % sliced onion 2 whites of eggs and shells % sliced lemon 10 crab tails if you like Salt

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