Smoked Salmon (Saumon fume) a la King Gustaf

Ingredients

• Take small fancy fluted diamond-shaped moulds; glaze with aspic
• decorate with strips of truffles
• and white of egg every other flute
• put a thin slice of salmon at the bottom
• fill

Method

1. 1

   Take small fancy fluted diamond-shaped moulds; glaze with aspic; decorate with strips of truffles and white of egg every other flute, glaze again; put a thin slice of salmon at the bottom and fill; leave on the ice until ready to serve, dip in lukewarm water and turn out on well-buttered bread with a thin slice of smoked salmon on top of the bread.

2. 2

   Garnish with parsley.

3. 3

   Serve as appetizer.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 8. The excerpt below is the record exactly as published.

moked Salmon ( Saumon fume) a la King Gustaf Take small fancy fluted diamond-shaped moulds; glaze with as¬ pic; decorate with strips of truffles and white of egg every other flute, glaze again; put a thin slice of salmon at the bottom and fill

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