Alva Salmon Soufflés (Savoury)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (19)
MIXTURE FOR ALVA SALMON SOUFFLÉS
PURÉE OF PEAS FOR ALVA SALMON SOUFFLÉS
Garnish
Instructions (14)
  1. Surround some little paper or china soufflé cases with bands of foolscap paper, so that they stand two inches above the rims of the cases.
  2. Fill them up with the mixture prepared as below.
  3. Put them in the charged ice cave, and when set, remove the paper bands.
  4. Garnish the top of each soufflé with a purée of green peas prepared as below, using a forcing bag and large rose pipe for the purpose.
  5. Garnish round the edge of the peas with a little finely-chopped aspic jelly (see recipe).
  6. Dish them up on a paper as shown in engraving, and arrange between each soufflé some hard-boiled white and yolk of egg that have been rubbed separately through a wire sieve.
  7. Serve for a second-course dish or for ball supper, &c.
MIXTURE FOR ALVA SALMON SOUFFLÉS
  1. Mix one pound of finely-chopped cooked cold salmon into one pint of aspic jelly, which has been well whipped while cooling, then add half a pint of whipped cream.
  2. Season it with a teaspoonful of French mustard, a teaspoonful of mixed English mustard, a little salt, a dust of Marshall’s Coralline Pepper, and one and a half tablespoonfuls of Worcester sauce.
  3. Colour a pale pink shade with Marshall’s Liquid Carmine, add a teaspoonful of finely-chopped raw green parsley and a teaspoonful of anchovy essence.
  4. Mix together, put it into a forcing bag with a large plain pipe, and use as instructed above.
PURÉE OF PEAS FOR ALVA SALMON SOUFFLÉS
  1. Rub one pint of cooked peas through a wire sieve.
  2. Season the purée with a little salt, a dust of castor sugar, a tablespoonful of whipped cream and a little chopped mint.
  3. Mix together and use.
Original Text
Alva Salmon Soufflés (Savoury) Petits Soufflés de Saumon à l’Alva (Savoury) Surround some little paper or china soufflé cases with bands of foolscap paper, so that they stand two inches above the rims of the cases; fill them up with the mixture prepared as below, put them in the charged ice cave, and when set, remove the paper bands, garnish the top of each soufflé with a purée of green peas prepared as below, using a forcing bag and large rose pipe for the purpose, and garnish round the edge of the peas with a little finely-chopped aspic jelly (see recipe); dish them up on a paper as shown in engraving, and arrange between each soufflé some hard-boiled white and yolk of egg that have been rubbed separately through a wire sieve. Serve for a second-course dish or for ball supper, &c. MIXTURE FOR ALVA SALMON SOUFFLÉS.—Mix one pound of finely-chopped cooked cold salmon into one pint of aspic jelly, which has been well whipped while cooling, then add half a pint of whipped cream; season it with a teaspoonful of French mustard, a teaspoonful of mixed English mustard, a little salt, a dust of Marshall’s Coralline Pepper, and one and a half tablespoonfuls of Worcester sauce; colour a pale pink shade with Marshall’s Liquid Carmine, add a teaspoonful of finely-chopped raw green parsley and a teaspoonful of anchovy essence; mix together, put it into a forcing bag with a large plain pipe, and use as instructed above. PURÉE OF PEAS FOR ALVA SALMON SOUFFLÉS.—Rub one pint of cooked peas through a wire sieve, season the purée with a little salt, a dust of castor sugar, a tablespoonful of whipped cream and a little chopped mint; mix together and use.
Notes
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