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2 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K / Smoked Salmon with Chartreuse a la Mauret

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Saumon fume, Chartreuse a la Mauret
  • • None One half pound of smoked salmon. One cup of whipped cream.
  • • None Three tablespoons of dissolved Cox’s gelatine. Cayenne pepper,
  • • None salt. One cup of aspic. Truffles for decoration. One tablespoon
  • • None of butter. Six slices of bread.

Instructions

Step 1. ice. Glaze with aspic. Fill the ears and the legs of the rabbit

Step 2. with finely chopped truffles or parsley. Drip some aspic on the

Step 3. decoration. Make an eye of lemon and truffles, also the mouth. Line the rest of the moulds with whipped cream that has some

Step 4. gelatine. Fill with salmon, gelatine and cream mixed. Leave the

Step 5. moulds on ice until ready to serve. Dip in warm water, turn

Step 6. out on the slices of bread that have been cut the size of the

Step 7. rabbit-mould buttered and lined with a slice of smoked salmon. Arrange on a platter. Garnish with parsley. Serve before the soup.