Timbales of Salmon with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for luncheon or 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 78. The excerpt below is the record exactly as published.
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
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