Salmon Moulded in Jelly

Ingredients

• an ounce of gelatine
• a pint of clear stock
• the white of an egg
• a tablespoonful of cold water
• a teaspoonful of tarragon vinegar
• a pound and a quarter of salmon

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Dissolve in stock over heat.

3. 3

   Whisk egg white with cold water and vinegar, stir into jelly, boil for 10 minutes.

4. 4

   Let settle, strain until clear.

5. 5

   Boil salmon in little water, cut into squares.

6. 6

   Layer salmon and jelly in a mould, let set, then turn out when cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1675. The excerpt below is the record exactly as published.

Salmon Moulded in Jelly.— Soak an ounce of gelatine in as much cold water as will cover it. When it has absorbed the water, put it into a saucepan with a pint of clear stock pleasantly flavoured. Stir the gelatine over the fire till it dissolves, then pour it out, and let it cool. Whisk the white of an egg ■«'ith a table-spoonful of cold water and a tea-spoonful of tarragon vinegar. Stir this briskly into the jelly, and when scum begins to form leave it untouched, and let it boil for ten minutes. Put it by the side of the fire to settle ten minutes longer, and then strain through a jelly-bag till it is clear and bright. Boil a pound and a quarter of salmon

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