Souffle of Salmon a l’Americaine

Ingredients

• one cup cooked salmon
• four tablespoons cream sauce
• yolks of two eggs
• a teaspoon Worcestershire sauce
• a speck of onion juice
• pepper
• salt

Method

1. 1

   Crumb the salmon and mix with cream sauce.

2. 2

   When cold, add egg yolks, Worcestershire sauce, onion juice, pepper, and salt.

3. 3

   Beat egg whites to meringue and fold in.

4. 4

   Fill ramequin cups and bake in hot water for about 15 minutes.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 75. The excerpt below is the record exactly as published.

pepper, etc., any design wanted. Fill with chartreuse of halibut. Take the halibut, THE SWEDISH, FRENCH, put all the jdark part away, just taking the very whitest part [the dark part can be used for croquettes or chops]; stir the halibut fine in a pan; add to that six tablespoons dissolved Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, a squeeze of onion, a few drops of Worcestershire sauce, three table¬ spoons mayonnaise dressing, one tablespoon sherry, half cup whipped cream. Mix all together, and then add carefully another cup of whipped cream. Fill the mould through a paper bag, being careful not to disturb the decoration; leave on the ice until cold; when cold, turn out; garnish with white chopped aspic around some lettuce leaves placed in the centre, and fill with cold aurorian sauce; quarters of lemons, on thin slices of tomato around, will improve the looks of the dish immensely. In between the tomatoes have the chopped aspic. Halibut (Fie tan) a la Mayonnaise When boiled halibut that has been left over is at hand this is a delicious dish to be made up. Remove the skin; take flakes from the halibut all the same size; leave on a broiler and spread with mayonnaise dressing all around. Glaze with white aspic and then decorate with the design of a branch on top of each. Serve on slices of tomatoes, or any kind of a foundation green or white, with mayonnaise or cold aurorian sauce in the centre. Can also be served with the salad. Garnish with lettuce leaves all around. Halibut (Fie tan) au Chaud-froid Take two cups of cooked halibut; put in a saucepan and mash fine with a spoon; add a teaspoon of anchovy paste, a few drops of Worcestershire sauce, a squeeze of onion, pepper and salt to taste. Mix all this well together; add six tablespoons of dissolved Cox’s gelatine and four tablespoons whipped cream. Take a tablespoonful of the mixture and put on a pan or platter pointed at each end and wide in the centre the shape of a half egg; leave in the icebox until cold; when cold put on a broiler and chaud- froid. [See recipe: Sauce a la Chaud-froid.] Glaze with white aspic and decorate with a daisy on each and a strip all around made from the sauce that has been colored with the kitchen bouquet or anchovy paste. Serve on green foundation with the Russian dressing in the centre and all around. Decorate the foundation with roses cut from radishes, and parsley. A cold dish for dinner or luncheon. Can also be served with the salad. AMERICAN COOK BOOK 53 SALMON (Saumon) Its size and the excellence of its rich and characteristically flavored flesh make salmon the most highly esteemed of game fishes. Salmon may be had all the year round. It varies in weight from three to thirty pounds; but one weighing between ten and fifteen pounds is the best, because if it is very large the flesh gets soft and coarse. Salmon, like Halibut, may be used in many different ways, including delicious cold dishes, etc., as the following recipes will show. Salmon is one of the finest fishes for mousses, timbales, souffles, quenelles, etc. Mousse of Salmon a la Ericsson Hammond Mousse de Saumon a la Ericsson Hammond One and a half pounds salmon, whites of three eggs, cream and milk enough to make the mousse the right consistence, pepper, salt, two tablespoons sherry, red and salmon coloring to make it the shade of salmon. Put the fish through the machine five or six times, adding the whites of eggs carefully when putting it through; then press it through a very fine strainer; put in an enameled saucepan and stir on ice. When cold begin to add the cream and milk slowly; when half of the cream and milk (about a quart of cream and milk together) has been put in, then add pepper and salt [do not add the salt too soon as the mousse will get too hard]. Take a teaspoon¬ ful of the mousse and put in hot water and try; be careful not to make it too soft as then it will not hold together. If it is too hard, add more cream and milk. Try again and again, adding cream and milk until of the right consistence. Thread a ring mould with white of egg; decorate with daisies and branches of truffles; fill with the mousse. Put in hot water; cook in the oven for ten to twelve minutes — slowly, well covered; turn out; garnish with lobster claws. Serve for dinner or luncheon, as a fish entree, with lobster sauce. Timbale of Salmon a la Hollandaise Timbale de Saumon i la Hollandaise Make a rich salmon mousse. Butter timbale cups; decorate with truffles and white of egg; fill with the mousse; cook in hot water, in the oven, from six to eight minutes, covered. Arrange on a platter and serve with a hollandaise around. 54 THE SWEDISH, FRENCH Souffle of Mousse of Salmon a la Gilbert Mousse de Saumon soufflee, a la Gilbert Make a rich delicate salmon mousse. Put in small individual ring moulds that have been buttered and decorated with small strips of truffles and white of eggs. Cook from six to eight minutes in the oven, in hot water, covered. Serve on small hot pieces of hominy with hollandaise sauce. How to Make the Souffle for the Centre. Make a cup of rich cream sauce; flavor with sherry, pepper, and salt; beat the whites of two eggs to a souffle and add at the last minute. [The centre of this dish can also be filled with fried lobster, or pieces of smelt, whitebait, or shrimps.] Souffle of Salmon ( Saumon Souffle ) a l’Americaine Take one cup cooked salmon; crumb it; add four tablespoons cream sauce; when cold add yolks of two eggs, a teaspoon Worces¬ tershire sauce, a speck of onion juice

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