Smoked Salmon a la Guinevere

Ingredients

• Six slices of bread
• Two large tablespoons of butter
• A pinch of mustard
• pepper
• salt
• One half pound of smoked salmon
• Two hard-boiled eggs

Method

1. 1

   Butter the slices of bread.

2. 2

   Cut the salmon in slices and spread it out very thin.

3. 3

   Put a slice of salmon on each slice of bread.

4. 4

   Cut out with a large biscuit cutter.

5. 5

   The rest of the salmon chop very fine.

6. 6

   Add it to the butter that has been stirred to a cream.

7. 7

   Add mustard and pepper.

8. 8

   Put it in a paper bag that holds a fancy tube.

9. 9

   Put a row of the salmon across the sandwich, then a row of the white of egg that has been finely chopped.

10. 10

    Then a row of the chopped yolk.

11. 11

    Then a row of the salmon.

12. 12

    The other half of the sandwich decorate the opposite way.

13. 13

    Make a net of the stirred butter over the sandwich, with a very small paper tube.

14. 14

    Then arrange on a platter, garnish with parsley.

15. 15

    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 3. The excerpt below is the record exactly as published.

Smoked Salmon a la Guinevere Saumon fume a la Guinevere For Six Persons Six slices of bread. Two large tablespoons of butter. A pinch of mustard, pepper and salt. Two hard-boiled eggs. One half pound of smoked salmon

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