Smoked Salmon a la Dewey

Ingredients

• Eight slices of bread
• half a pound smoked salmon
• half a cup whipped cream
• one tablespoon dissolved Cox’s gelatine
• pepper
• salt
• one tablespoon butter
• truffles

Method

1. 1

   Butter the bread and put a thick slice of salmon on each piece of bread cut out in the shape of a heart with the heart cutter.

2. 2

   Decorate with cream mixed with gelatine all around the edge through a fancy paper bag and a dot in the centre.

3. 3

   Decorate with little dots of truffle all around on the cream, and a diamond of truffle in the centre.

4. 4

   Garnish with parsley.

5. 5

   Serve before the soup.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 5. The excerpt below is the record exactly as published.

Smoked Salmon a la Dewey, for Eight Persons Saumon fume a la Dewey Eight slices of bread, half a pound smoked salmon, half a cup whipped cream, one tablespoon dissolved Cox’s gelatine, pepper, salt, butter, and truffles for decoration. How to Make It. Butter the bread and put a thick slice of salmon on each piece of bread cut out in the shape of a heart with the heart cutter. Decorate with cream mixed with gelatine all around the edge through a fancy paper bag and a dot in the centre. Decorate with little dots of truffle all around on the cream, and a diamond of truffle in the centre. Garnish with parsley. Serve before the soup. Smoked Salmon with Eggs a la Charlotte, for Four Persons Saumon fume aux CEufs, a la Charlotte Half a pound smoked salmon, three tablespoons good butter, four hard-boiled eggs, pinch cayenne pepper. How to Make It. Put charlotte moulds in a pan on ice. Glaze with a tomato aspic. Cut salmon in nice slices and line half the mould with the salmon lengthwise and the other half with the hard-boiled white of eggs cut very thin. Drip little aspic on and fill. Filling. Stir butter to a cream; add the yolks of eggs that have been pressed through a fine sieve; add the smoked salmon that has been left and chopped very fine; add pepper; fill the moulds; leave in ice box until ready to serve. Dip in warm water; turn out on pieces of buttered bread the shape of the mould. Garnish with a green leaf in each and parsley. Serve before the soup. 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.