1 young salmon (about 6 pounds)
3 envelopes gelatin
⅔ cup lukewarm water
1 egg white and shell
1 medium onion, coarsely chopped
1 stalk celery, thinly sliced
Mayonnaise or Sauce Verte (see card 39)
7 ½ cups water
1 bottle dry white wine
1 large onion sliced
4 carrots, sliced
2 stalks celery, sliced
2 bay leaves
Cucumber peel for “stalks” and “leaves”
Flesh of skinned tomatoes and hard-boiled egg whites for “flowers”
Hard-boiled egg yolks or radishes for “flower” centers
To poach salmon: combine elements of court-bouillon in a kettle large enough to hold salmon (court-bouillon must cover salmon; if necessary, add a little more water and dry white wine); bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon into it. Bring to a boil; lower heat and allow fish to simmer gently for 15 minutes.
Let fish cool in court-bouillon, then transfer to a large board or platter. Remove the skin carefully, cutting it at the tail and stripping it to the head. Wash fish carefully under gently running water, and dry carefully with a clean cloth. Salmon must be dry.
Prepare aspic: reduce court-bouillon to 6 cups. Let cool. Dissolve gelatin in ½ cup water and add to court-bouillon. Crush egg shell, mix with white of egg, chopped onion and celery, and place mixture in the bottom of a large saucepan. Our over court-bouillon; simmer for 10 minutes and strain through a clean cloth.
Decorate salmon as desired with cucumber peel, tomato, white of egg, and hard-boiled egg yolks or radishes, and chill in refrigerator before covering with liquid aspic. Serve with mayonnaise or Sauce Verte.
⅔ cup well-flavored mayonnaise
½ cup puréed spinach
Salt, fresh ground black pepper and cayenne
Make a Sauce Verte by combining well-flavored mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass through a fine sieve.
Grosset & Dunlap New York, Printed and manufactured in The Netherlands, © Robert Carrier 1967