No Spam Recipes

Moulded Salmon, Cucumber Sauce

A main with sugar and flour at the center.

Entrées

contains glutencontains dairycontains eggscontains fish

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can salmon
  • ½ tablespoon salt
  • 1½ tablespoons sugar
  • ½ tablespoon flour
  • 1 teaspoon mustard
  • Few grains cayenne
  • Yolks 2 eggs
  • 1½ tablespoons melted butter
  • ¾ cup milk
  • ¼ cup vinegar
  • ¾ tablespoon granulated gelatine
  • 2 tablespoons cold water
Make it lactose-friendly
  • 1½ tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ¾ cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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
  2. CHAUD-FROID OF EGGS.—_Page 385._ ]
  3. CAPON IN ASPIC GARNISHED WITH COOKED YOLKS AND WHITES OF EGGS CUT IN FANCY SHAPES, PISTACHIO NUTS, AND TRUFFLES.—_Page 384._ ]
  4. HARVARD PUDDING SERVED WITH CRUSHED BERRIES AND WHIPPED CREAM.—_Page 400._ ]
  5. SNOWBALLS GARNISHED WITH STRAWBERRIES AND SERVED WITH CRUSHED STRAWBERRIES AND WHIPPED CREAM.—_Page 401._ ]
  6. =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.
Nutrition (estimated, per serving)
Calories445
Protein13.0 g
Fat24.6 g
Carbs41.4 g
Fiber0.1 g
Sodium3656 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States