Salmon Salad with Jelly

Ingredients

• a piece of cold boiled salmon, weighing about two pounds
• baste with oil
• baste with vinegar
• gherkins
• whites of egg
• fillets of anchovy
• capers
• half-set aspic jelly
• egg mayonnaise sauce
• mayonnaise sauce in a sauce-boat

Method

1. 1

   Trim away the bones and skin from the salmon and divide the flesh into squares.

2. 2

   Place these squares in a dish, season, and baste with oil and vinegar.

3. 3

   Prepare a plain border mould embedded in ice, ornament the sides and bottom with gherkins, whites of egg, fillets of anchovy, and capers, dipping in half-set aspic jelly.

4. 4

   Fill the mould with cold jelly.

5. 5

   Before serving, turn the mould onto a cold dish, fill half the centre with chopped aspic jelly, and layer the salmon squares with egg mayonnaise sauce.

6. 6

   Serve with mayonnaise sauce.

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 1683. The excerpt below is the record exactly as published.

Salmon Salad with Jelly.— Take a piece of cold boiled salmon, weighing about two pounds, trim away the bones and skin, and divide the flesh into squares. Place these squares in a dish, season, and baste with oil and vinegar. Have ready a plain border mould em- bedded in ice ; ornament the sides and bottom with gherkins, whites of egg, fillets of anchovy, and capers, always dipping the details in half- set aspic jelly. Fill the mould by degrees with cold jelly. Twenty minutes before serving, turn the mould out on to a cold dish, fill half the centre with chopped aspic jelly, and on it place the squares of salmon in layers, alternated with egg mayonnaise sauce. Serve with mayonnaise sauce in a sauce-boat

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