Tartlettes de Saumon à l’Ecossaise (Salmon Tartlets, Scotch Style)

Ingredients

• 1 thin slice salmon
• 1 small carrot
• 1 onion
• 1 bay-leaf
• a sprig of thyme
• 2 oz. butter
• lemon-juice
• 1 hard-boiled egg
• 1 cold potato
• ½ celery-root
• ½ beetroot (small)
• white wine (Ghablis or Graves)
• tarragon
• chervil
• pepper
• salt
• mayonnaise dressing
• aspic jelly (No. 38)
• ½ lb. flour
• ¼ lb. butter
• the needful quantity of water
• truffle
• gherkin
• chilli

Method

1. 1

   Prepare short crust with flour, butter, and water.

2. 2

   Line tartlet moulds, bake until golden, and cool.

3. 3

   Cook salmon with carrot, onion, and herbs in water and wine.

4. 4

   Cool, stamp out rounds, coat with mayonnaise and aspic.

5. 5

   Mix salmon remnants with potato, celery, egg white, beetroot, season, and fill tartlet crusts.

6. 6

   Top with salmon rounds, garnish with aspic and parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 84. The excerpt below is the record exactly as published.

Tartlettesde Saumon a I’Eeossaise ( Salmon Tartlets, Scotch Style). — 1 thin slice salmon, 1 small carrot, i onion, 1 bay-leaf, a sprig of thyme, 2 oz. butter, lemon-juice, 1 hard-boiled egg, 1 cold potato, % celery -root, ^beetroot (small), white wine ( Ghablisor Graves), tarragon and chervil, pepper and salt, mayonnaise dressing, aspiG jelly (No. 38), short crust, truffle, gherkin or chilli for garnish. Prepare the short crust with ^ lb. flour, \ lb. butter, and the needful quantity of -water. Poll out the paste, stamp out a number of rounds, and line 8 to 10 tartlet moulds with these, prick the bottom of each, fill up with lentils or dried peas, bake a golden colour, turn out lentils or peas, and let the crusts cool. If the salmon be small you will probably require two thin slices ; place it in a buttered saute-pan with the carrot and onion cut into slices, and the herbs. Add a little salt and sufficient water and wine, half and half, to cover the fish, put in a teaspoonful lemon-juice, and cook over a gentle fire for about ten minutes ; let cool, and then stamp out an equal number of rounds a little smaller than the tartlet crusts. Mask each with a thin coating of mayonnaise and aspic, mingled in equal quantities, ornament one side of each with a star of truffles, chillies, or gherkins. Mix the remnants of salmon (meat only) with the potato, celery, the white of a hard-boiled egg, and a fewT' slices of beetroot, all minced rather finely, season with a pinch of cayenne, salt, tarragon and chervil, and enough mayonnaise to moisten. Line the tartlet crusts with this mixture, lay a dressed round of salmon on top of each tartlet, dish up on a folded napkin, garnish with chopped aspic and parsley, and serve as hors d’oeuvre or fish entree ; if intended for the latter the crusts and salmon must be of a somewhat larger size than for hors d’oeuvre. 54. Tartines a la Cardinal. — 1 small lobster, 2 oz. butter, 1 teaspoonful anchovy paste, 2 hard-boiled eggs, ^ gill mayonnaise sauce (No. ‘Til), l gill aspic jelly (No. 38)

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