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Smoked Salmon a la Guatemala / Saumon fume a la Guatemala

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 One half pound of smoked salmon. Six leaves of crisp lettuce.
  • • None Two hard-boiled eggs. Three tablespoons of butter. A teaspoon
  • • None of mustard, pepper and salt. Sixteen thin slices of bread. Some
  • • None parsley for garnishing.

Instructions

Step 1. butter. Spread it on the slices of bread. Put a lettuce leaf on six

Step 2. of the slices of bread. Put the other slices of bread on the top,

Step 3. one on each. On top of that put a slice of salmon. Cut out with

Step 4. a medium round biscuit cutter. Put on top of that a thin slice

Step 5. of the egg. Put a diamond of truffles in the center of the egg.

Step 6. Decorate all around with dots of stirred butter. Drip some arti¬

Step 7. ficial aspic on the decoration. Arrange on a platter, garnish with parsley. Serve before the soup.