Smoked Salmon a la Comtesse
From The Swedish, French, American cook book, 1918
Serves 1
Filling: Stir the butter to a cream; add the chopped yolks of eggs; then the olives, parsley; add two tablespoons gelatine and two tablespoons chopped salmon; last the cream.
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 6. The excerpt below is the record exactly as published.
Smoked Salmon a la Comtesse, for Five Persons Saumon fume a la Comtesse Half a pound smoked salmon, four green olives, chopped, one teaspoon chopped parsley, yolks of three eggs chopped, four tablespoons dissolved Cox’s gelatine, four tablespoons cream, one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.