Smoked Salmon with Chartreuse a la Mauret

Ingredients

• One half pound of smoked salmon
• One cup of whipped cream
• Three tablespoons of dissolved Cox’s gelatine
• One cup of aspic
• One tablespoon of butter
• Six slices of bread
• Cayenne pepper
• salt
• Truffles for decoration

Method

1. 1

   Put small moulds in shape of a rabbit on ice.

2. 2

   Glaze with aspic.

3. 3

   Fill the ears and legs of the rabbit with finely chopped truffles or parsley.

4. 4

   Drip some aspic on the decoration.

5. 5

   Make an eye of lemon and truffles, also the mouth.

6. 6

   Line the rest of the moulds with whipped cream that has some gelatine.

7. 7

   Fill with salmon, gelatine and cream mixed.

8. 8

   Leave the moulds on ice until ready to serve.

9. 9

   Dip in warm water, turn out on the slices of bread that have been cut the size of the rabbit-mould buttered and lined with a slice of smoked salmon.

10. 10

    Arrange on a platter.

11. 11

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

Smoked Salmon with Chartreuse a la Mauret Saumon fume, Chartreuse a la Mauret For Six Persons One half pound of smoked salmon. One cup of whipped cream. Three tablespoons of dissolved Cox’s gelatine. Cayenne pepper, salt. One cup of aspic. Truffles for decoration. One tablespoon of butter. Six slices of bread

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