Moulded Salmon, Cucumber Sauce

Ingredients

• 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

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. [Illustration:
3. CHAUD-FROID OF EGGS.—Page 385. ]
4. [Illustration:
5. CAPON IN ASPIC GARNISHED WITH COOKED YOLKS AND WHITES OF EGGS CUT IN FANCY SHAPES, PISTACHIO NUTS, AND TRUFFLES.—Page 384. ]
6. [Illustration:
7. HARVARD PUDDING SERVED WITH CRUSHED BERRIES AND WHIPPED CREAM.—Page 400. ]
8. [Illustration:
9. SNOWBALLS GARNISHED WITH STRAWBERRIES AND SERVED WITH CRUSHED STRAWBERRIES AND WHIPPED CREAM.—Page 401. ]
10. 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.

More recipes with salmon, flour, mustard, cayenne pepper, eggs, butter, milk, vinegar or gelatin

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.