Smoked Salmon a la Gertrude

Ingredients

• Half pound of smoked salmon
• half cup of cream
• two tablespoonfuls of dissolved Cox’s gelatine
• six slices of buttered bread
• truffles for decoration
• cayenne pepper
• salt

Method

1. 1

   Slice the smoked salmon very thin, press out with a knife still thinner, cut them all the same size — three inches long and one and one half inches wide and roll.

2. 2

   Glaze the rolls with gelatine and decorate on each a rose of stirred butter with a truffle center; place them on the buttered bread that have been cut in round pieces, decorated with diamonds cut from salmon and truffles, and with cream.

3. 3

   Arrange them on a platter on a paper doily and garnish with parsley.

4. 4

   Serve before the soup.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 2. The excerpt below is the record exactly as published.

Smoked Salmon a la Gertrude Saumon fume a la Gertrude For Six Persons Half pound of smoked salmon, half cup of cream; two table- spoonfuls of dissolved Cox’s gelatine, six slices of buttered bread,' truffles for decoration, cayenne pepper and salt

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