Smoked Salmon a la Guatemala

Ingredients

• One half pound of smoked salmon
• Six leaves of crisp lettuce
• Two hard-boiled eggs
• Three tablespoons of butter
• A teaspoon of mustard
• pepper
• salt
• Sixteen thin slices of bread
• Some parsley for garnishing

Method

1. 1

   Mix the mustard and the pepper with the butter.

2. 2

   Spread it on the slices of bread.

3. 3

   Put a lettuce leaf on six of the slices of bread.

4. 4

   Put the other slices of bread on the top, one on each.

5. 5

   On top of that put a slice of salmon.

6. 6

   Cut out with a medium round biscuit cutter.

7. 7

   Put on top of that a thin slice of the egg.

8. 8

   Put a diamond of truffles in the center of the egg.

9. 9

   Decorate all around with dots of stirred butter.

10. 10

    Drip some artificial aspic on the decoration.

11. 11

    Arrange on a platter, garnish with parsley.

12. 12

    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 Guatemala Saumon fume a la Guatemala For Eight Persons One half pound of smoked salmon. Six leaves of crisp lettuce. Two hard-boiled eggs. Three tablespoons of butter. A teaspoon of mustard, pepper and salt. Sixteen thin slices of bread. Some parsley for garnishing

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