Hot Salmon Souffle. Sauce Riche Souffle De Saumon Chand. Sauce Riche

Put into a stewpan three ounces and a half of butter, three ounces of fine flour, one tablespoonful and a half of anchovy essence, three washed and boned chopped Christiania anchovies, four raw yolks of eggs, a dust of Marshall's Coralline Pepper, a pinch of salt, and a salt-spoonful of Marshall's Liquid Carmine, mix with not quite one pint of cold milk, and stir over the fire until the mixture boils; then add two more tablespoonfuls of cold milk, a tablespoonful of strained lemon juice, ten ounces of finely chopped raw salmon, and six whites of eggs that have been whipped stiff, with a pinch of salt. Butter and paper a souffle tin (see recipe Souffle of Whiting in Surprise) so that the paper stands about four inches above the tin, pour in the prepared mixture, sprinkle it over with a few browned bread crumbs, break half an ounce of butter into little pieces and put the pieces here and there over the mixture, bake the souffle in a moderate oven for three-quarters of an hour, then remove the band of paper and place a folded napkin round the tin. Sprinkle the souffle with a little chopped parsley, and serve at once with Riche sauce for an entree for dinner or luncheon.

Salmon Mousse A La Dagmar - Mousse De Saumon A La Dagmar

Take a mousse mould and line it about one-eighth of an inch thick with Aspic jelly (vol. i.), then ornament it with a garnish of salmon and cucumber puree that is cut out in shapes, and arrange them alternately until the mould is completely covered, then line the garnish all over with a thin layer of aspic jelly to set it to the mould, and fill up the latter with a mixture as below, and put it away to get set, then dip it into hot water and turn the mousse out on a dish; garnish with a salad of cooked beetroot and turnips, and little bunches of chopped aspic jelly. Serve for ball supper, luncheon etc.

Cucumber Puree For Salmon Mousse A La Dagmar

Peel and cut up a small cucumber, put it into a stewpan with enough cold water to cover it; season it with a little salt, then place the stewpan on the stove and bring to the boil; let it simmer gently for about ten minutes, then strain off and press the water from it and pound it till smooth, and mix with it half a pint of liquid aspic jelly and two tablespoonfuls of Mayonnaise sauce (vol. i.); colour with a little of Marshall's Apple Green, then tammy and set away to cool in a saute pan to about one-eighth of an inch thick, then stamp out and use.

Salmon Puree For Mousse A La Dagmar

Take a quarter of a pound of cooked salmon, two hard-boiled yolks of eggs, two fillets of Kriiger's marinaded fillets of herring, a few drops of carmine, a table-spoonful of cream, and pound together; then mix with rather more than half a pint of cool liquid aspic, tammy and set to cool, and use in the same way as the cucumber.