Sandwiches with Smoked Salmon a la Camilla

Ingredients

• Take a half pound of well-smoked red salmon (not salty)
• roll in small rolls an inch around and an inch in length
• glaze them with aspic
• decorate on each roll with a fine strip of truffle
• Slice bread and cut it out with a round biscuit cutter
• then butter it

Method

1. 1

   Take a half pound of well-smoked red salmon (not salty) and slice very thin; roll in small rolls an inch around and an inch in length; glaze them with aspic and decorate on each roll with a fine strip of truffle.

2. 2

   Slice bread and cut it out with a round biscuit cutter, then butter it; put five rolls on each sandwich each roll meeting in the center; trim the bread in between each by scalloping it and in the center of each put some whipped cream through a paper bag.

3. 3

   Decorate a daisy of truffle on top of the cream and then drip some aspic on the truffles.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 5. The excerpt below is the record exactly as published.

Sandwiches with Smoked Salmon a la Camilla Sandwiches au Saumon fume a la Camilla Take a half pound of well-smoked red salmon (not salty) and slice very thin; roll in small rolls an inch around and an inch in length; glaze them with aspic and decorate on each roll with a fine strip of truffle. Slice bread and cut it out with a round biscuit cutter, then butter it

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