Stuffed Smelts with Salmon a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve for dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 129. The excerpt below is the record exactly as published.
Stuffed Smelts with Salmon a la Sicilienne * Eperlans farcis de Saumon, a la Sicilienne Wash, clean, and split the smelts from the front; remove bones; cut head and tail off; form smelts in shape of a small fish flat on the pan (all the same size); cover with the rich mousse of sal¬ mon that has been colored the light shade of salmon; decorate all around with salmon mousse that is mixed with chopped parsley; divide head from body with strip of mousse; make an eye of lemon and truffle. Put on a buttered pan with some sherry, pepper, and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.