Tranchettes de Saumon en Belle-Vue

Ingredients

• § lb. cooked salmon
• 1 gill plain aspic jelly for lining
• tarragon leaves
• chervil leaves
• 1 pint mayonnaise, stiffened
• f gill well-reduced aspic (No. 38)
• 1 large truffle

Method

1. 1

   Line small oblong or square moulds with dissolved aspic jelly, decorate with fancifully cut slices of truffle and leaves of tarragon and chervil.

2. 2

   When set, coat with a layer of prepared mayonnaise.

3. 3

   Flake the fish, season with mayonnaise, and add the remainder of truffles chopped coarsely.

4. 4

   Fill the mounds three parts full with dressed salmon, finish filling with mayonnaise and aspic.

5. 5

   Let the moulds remain on the ice till wanted, then turn out, dish up, garnish with green salad, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 201. The excerpt below is the record exactly as published.

Tranchettes de Saumon en Belle-Vue. — § lb. cooked salmon, 1 gill plain aspic jelly for lining, tarragon and chervil leaves, \ pint mayonnaise, stiffened, f gill well-reduced aspic (No. 38), 1 large truffle

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