Smoked Sturgeon in Aspic a la Senorita
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Served as a cold fish or with a salad; can be an appetizer on buttered bread.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 84. The excerpt below is the record exactly as published.
Smoked Sturgeon in Aspic a la Senorita Esturgeon fume ert Aspic a la Senorita For six persons take one pound of sturgeon. Put little individual fish moulds on ice and glaze them with aspic; line them with smoked sturgeon and fill them with sturgeon; chop the rest of the sturgeon, add to it one finely chopped green pepper; mix it with one and a half cups of tomato aspic
Cook this with the app: pantry check, scaling, and the assistant.