Reference > Farmer's Cookbook > ENTRÉES > Moulded Salmon, Cucumber Sauce
  Chaud-froid of Chicken Moulded Chicken, Sauterne Jelly  

Moulded Salmon, Cucumber Sauce

1 can salmon
Yolks 2 eggs
1/2 tablespoon salt
11/2 tablespoons melted butter
11/2 tablespoons sugar
3/4 cup milk
1/2 tablespoon flour
1/4 cup vinegar
1 teaspoon mustard
3/4 tablespoon granulated gelatine
Few grains cayenne
2 tablespoons cold water

Remove salmon from can, rinse thoroughly with hot water, and separate in flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring constantly until mixture thickens. Add gelatine soaked in cold water. Strain, and add to salmon. Fill individual mould, chill, and serve with

Cucumber Sauce II. Beat one-half cup heavy cream until stiff, add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained through cheesecloth.

  Chaud-froid of Chicken Moulded Chicken, Sauterne Jelly  

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