Smoked Salmon a la Victoria

Ingredients

• Three-quarters of a pound salmon
• two cups whipped cream
• six tablespoons dissolved Cox’s gelatine
• pinch pepper
• truffles
• white of egg
• chopped parsley
• some aspic

Method

1. 1

   Glaze butterfly moulds with aspic and decorate with truffles, white of egg, and chopped parsley; glaze again.

2. 2

   Line with salmon that has been pressed out very thin, and fill with the chartreuse of salmon.

3. 3

   After the moulds have been lined, chop the salmon that is left very fine.

4. 4

   Put in a saucepan on ice; add one cup whipped cream, then the gelatine and pepper.

5. 5

   Stir until commencing to thicken; add the second cup of cream very carefully.

6. 6

   Fill the moulds very full; leave in the ice box until ready to serve.

7. 7

   Dip the moulds in lukewarm water; turn out on a thin slice of buttered bread.

8. 8

   Trim all around the victorias neatly; garnish with parsley.

9. 9

   Serve before the soup.

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 Victoria, for Eight Persons Saumon fume a la Victoria Three-quarters of a pound salmon, two cups whipped cream, six tablespoons dissolved Cox’s gelatine, pinch pepper, truffles, white of egg, and chopped parsley for decoration; some aspic

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