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Page:Mrs Beeton's Book of Household Management.djvu/431

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Time.—From 1 to 1¼ hours. Average Cost, 3s. to 3s. 6d. Sufficient for 6 persons. Seasonable from April to August.

602.—SALMON JELLY. (Fr.Gelée de Saumon.)

Ingredients.—1 tin of salmon, 1 pint of clear stock, 1 oz. of French gelatine, 2 whites of eggs.

Method.—Dissolve the gelatine in the stock and season to taste. Cook the whites of eggs in a dariol mould or small cup until firm, and when cold cut into thin slices and stamp out into fancy shapes. Drain the oil from the salmon, and remove all skin and bones. Cover the bottom of a mould with jelly, let it set, and then decorate with white of egg. Set the garnish with a little jelly, add a layer of salmon, cover with jelly, and put aside until set. Repeat until the mould is full. Keep on ice or in a cool place until wanted, then turn out, and serve.

Time.—About 2 hours. Average Cost, 1s. to 1s. 3d., in addition to the stock.

603.—SALMON, MAYONNAISE OF. (Fr.Saumon en Mayonnaise.)

Ingredients.—Cold boiled salmon, lettuce, cucumber, beetroot, gherkins, capers, boned anchovies, hard-boiled eggs, Mayonnaise sauce (No. 201).

Method.—A Mayonnaise of salmon may consist of a large centre-cut, a thick slice, or the remains of cold salmon cut into pieces convenient for serving. In all cases the skin and bone must be removed, and the fish completely masked with thick Mayonnaise sauce, the stiffening properties of which are greatly increased by the addition of a little liquid, but nearly cold, aspic jelly. When procurable, a little endive should be mixed with the lettuce, for although the somewhat bitter flavour of this salad plant is disliked by many people, its delicate, feathery leaves greatly improve the appearance of any dish of which it forms a part. Many other garnishings, in addition to those enumerated above, may be used; the leaves of the tarragon and chervil plants, and fancifully-cut thin slices of truffle, being particularly effective when used to decorate the surface of Mayonnaise sauce (see Lobster Mayonnaise, No. 201).

Average Cost.—Salmon, 1s. 3d. to 2s. 6d. per lb.


Ingredients.—1¼ lb. of cooked salmon, 1 pint of clear stock, 1 oz. of French gelatine, 1 white of egg, 1 tablespoonful of sherry or water, 1 tablespoonful of vinegar.

Method.—Soak the gelatine in the cold stock for ½ an hour, then stir the mixture over the fire until dissolved, and draw it aside to cool slightly. Whisk the white of egg with the sherry or water, and the vinegar, and add it to the stock when considerably below boiling