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Smoked Salmon a la Gertrude / Saumon fume a la Gertrude

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 Half pound of smoked salmon, half cup of cream; two table-
  • • None spoonfuls of dissolved Cox’s gelatine, six slices of buttered bread,'
  • • None truffles for decoration, cayenne pepper and salt.

Instructions

Step 1. out with a knife still thinner, cut them all the same size—three

Step 2. inches long and one and one half inches wide and roll. Glaze

Step 3. the rolls with gelatine and decorate on each a rose of stirred butter

Step 4. with a truffle center; place them on the buttered bread that have

Step 5. been cut in round pieces, decorated with diamonds cut from

Step 6. salmon and truffles, and with cream. Arrange them on a platter

Step 7. on a paper doily and garnish with parsley. Serve before the soup.