Little Salpicons of Salmon à la Chevalier from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Line the little horse-shoe moulds very thinly with aspic jelly, and ornament them with truffle to imitate the nails &c.; set this with a few more drops of aspic, and then line the moulds again with...
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Cooking tools:
- Horseshoe mold
- Chef's knife
Ingredients
- essence of anchovy
- marinaded fillets
- raw cucumber
- warm water
- tarragon leaves
- truffle
- oysters
- salmon
- aspic
- aspic jelly
- jelly
- cucumber
- salad oil
- tarragon vinegar
- eschalot
- fresh tarragon
- cold salmon
- carmine
- yolk of egg
- cayenne
- french tarragon vinegar
- cream
- soup
- leaves
- tarragon
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