Stuffed Salmon a la Gimo

Ingredients

• a whole salmon
• a piece of salmon (from two to four pounds)
• salmon mousse
• truffles
• some sherry

Method

1. 1

   Cut a piece from the side of the salmon, remove the bone, fill with salmon mousse, and decorate with uncolored mousse and truffles.

2. 2

   Cook in the oven covered for eight to ten minutes, then on the stove for twenty-five minutes with sherry in the pan.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 78. The excerpt below is the record exactly as published.

truffles; put a cross of the truffles on each. If crab is at hand a decoration around with a little crab flake will improve the dish immensely. AMERICAN COOK BOOK Souffle of Salmon with Spinach a la Princesse Saumon souffle aux Epinards, a la Princesse Butter small individual double moulds; decorate the half of the mould with truffles as a daisy or any design desired. Fill the mould that is decorated with the salmon mousse; then fill the other mould with the mousse of spinach; mix to one cup of mousse one and a half cups of the spinach that has been cooked green and gone through the machine several times; put the two moulds together; put in hot water, well covered, and cook for six to eight minutes in a slow oven. Serve on a paper doily or napkin with hollandaise sauce in a sauceboat at the side. Garnish with lemon and parsley. Fish entree for luncheon or dinner. Mousse of Salmon with Spinach a la Princesse Mousse de Saumon aux Epinards, a la Princesse Make a mousse of salmon [see recipe: Mousse of Saumon]. Butter a ring mould well; thread with Spanish pepper; decorate with daisies of truffles at bottom, and branches of cooked white of egg at top; fill half the mould with the salmon mousse, then with the spinach; to one and a half cups cooked ground spinach take one cup salmon mousse; mix well; fill the mould; cook in oven in hot water — well covered — from twelve to fifteen minutes. When done, turn out on a paper doily; garnish with cooked, unpeeled shrimps around, and pour in the centre a shrimp sauce a la poul- ette. Serve as a fish entree for luncheon or dinner. Timbales of Salmon with Spinach a la Princesse Saumon aux Epinards en Timbale, a la Princesse Make a mousse of salmon [see recipe: Mousse of Salmon]. Butter timbale cups well; thread with Spanish pepper; decorate with a daisy of truffle at bottom with diamonds of white of egg at top; fill half of the cup with salmon mousse, the other half with spinach; to one and a half cups cooked ground spinach take one cup salmon mousse; mix well; cook in oven in hot water — covered — from six to eight minutes. Arrange on a platter; pour hollandaise sauce around. Serve as an entree for luncheon or dinner. Mousse of Salmon with Spinach a la Europeenne Mousse de Saumon aux Epinards, a la Europeenne Two cups cooked salmon, whites of three eggs, six tablespoons cream sauce, two tablespoons sherry, pepper and salt. How to Make It. Rub salmon until very fine; add the un- THE SWEDISH, FRENCH, AMERICAN COOK BOOK 55 beaten whites gradually, then the cream sauce, sherry, pepper, and salt. Beat well. Butter a ring mould; decorate with daisies of truffles at bottom and branches of cooked white of egg at top; fill half the mould with this mousse and the other half with spinach mousse. To two cups cooked, ground spinach take whites of three eggs, six tablespoons cold cream sauce, two tablespoons sherry, pepper and salt. When filled,, put in hot water and cook — uncovered — about twenty-five minutes. Pour a hollandaise or supreme sauce in the centre. Garnish with lemon and parsley. Serve as an entree for luncheon or dinner. Timbales of Salmon with Spinach a la Europeenne Saumon aux Epinards en Timbale, a la Europeenne Butter timbale cups; thread with Spanish pepper; decorate at bottom with a daisy of truffle and with diamonds of cooked white of egg on top; fill [see recipe: Mousse of Salmon with Spinach a la Europeenne]. Put in hot water; cook — uncovered — from fifteen to eighteen minutes. Arrange on a warm platter with a bearnaise sauce all around. Garnish with parsley. Serve as an entree for luncheon or dinner. Salmon Cutlet ( Cotelette de Saumon) a la Sicilienne Cut salmon in small fillets and make in the shape of a cutlet; make a rich mousse of salmon; spread each cutlet with the sal¬ mon and decorate all around with mousse that has been colored with some chopped parsley; cook in the oven from six to eight minutes — well covered, with wine in the pan. Arrange on a foundation of spinach. Put a paper frill in each cutlet and serve hollandaise sauce in the centre. Garnish with parsley. Fish entree for dinner or luncheon. Stuffed Salmon ( Saumon farci ) a la Gimo If for a large number, a whole salmon can be stuffed this way, but if for a smaller number take a piece of salmon (from two to four pounds), scaled and washed. Cut on the side in the centre; re¬ move one piece, two to three inches wide; then open and remove the bone; fill with salmon mousse and decorate with uncolored mousse all around and on a bias with a row of truffles between each bias. Cook in the oven, covered, from eight to ten minutes and then on the stove for about twenty-five minutes, with some sherry

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