Stuffed Smelts in Aspic a la Gimo
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Served as a cold fish dish and can also be served with a salad.
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 81. The excerpt below is the record exactly as published.
Stuffed Smelts in Aspic a la Gimo Eperlans farcis en Aspic a la Gimo Secure eight large smelts all even size; cut the heads off from the smelts and open them in the front, bone them, wash them well, and spread them on a buttered pan; sprinkle them with pepper and salt; roll; put a little broth in the pan with butter, cook them in the oven, covered, from six to eight minutes. Leave in the pan until cold; glaze a large timbale cup with aspic and decorate according to taste with a large rose of carrot or truffles in the center, half-moons of truffles all around, etc. Drip some cold aspic on the top and when it is settled raise the rolls of smelts in the mould with the nicest part to the edge of the mould and the closed part in; fill with aspic the height of the smelts. Leave on ice until ready to serve, dip in warm water, turn out on a chartreuse of lobster
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.