These timbales can also be served around cold tongue and ham
dishes, also for foundations and for a second filling of cold dishes.
Mousse of Peas a la Brita
Mousse de Petits Pois a la Brita
Mash well-cooked green peas through the strainer; measure
it by the cup; to each cup put two tablespoonfuls of cream sauce,
whites of two eggs and yolk of one, two tablespoonfuls of cream,
pepper and salt✪ Mousse of Peas a la Brita to taste; beat it until it is well mixed. and smooth.
Butter timbale cups or a ring mould with good butter; line the
bottom of the form with finely chopped pimentos; fill the mousse
on the top. Cook in hot water in the oven uncovered until set,
time about twenty minutes. When ready, turn out on a platter;
if a ring, serve with supreme sauce in the center, and if timbales
with the sauce all around. This dish is served as an entree.
Mousse of Carrots a la Ericsson Hammond
Mousse de Carottes a VEricsson Hammond
For Eight Persons
Three cups of cooked carrots. Five spoons of thick cold cream
sauce. Three eggs, pepper and salt. Three spoons of cream✪ Mousse of Carrots a la Ericsson Hammond.
How to Make It. Scrape the carrots and cut them in pieces.
Cook them well. Take the outsides of the carrots if they are soft
and light inside. Press them through a fine strainer. Leave stand
until cold. In the meantime, make a thick cream sauce. Add
to the carrots the cream sauce, beat well. Season with pepper and
salt. Add gradually the eggs, one at a time. Fill a ring mould
that has been well coated with butter and decorate with cooked
white of eggs and truffles. Put the form in hot water and cook
in the oven uncovered from fifteen to twenty-five minutes. A
buttered paper can be put over the mousse during the time of
128 MRS. ERICSSON HAMMOND’S COOK BOOK
cooking it. When ready to serve, turn out on a warm platter.
Serve with supreme sauce or creamed chicken or sweetbread in the
center. This is a delicious entree for dinner or luncheon.
Stuffed Baked Egg Plant a la Geneva
Aubergines farcies au four a la Geneve
Secure a large fresh egg plant; cut it a trifle underneath so it can
lie steady on the side, then cut a slice from the top; scoop it out
carefully, leaving a thickness at the skin of about an inch. Chop
the part that is scooped out and mix it with two to three cups of
chopped cold, meat [according to the size of the egg plant]; season
it with pepper and salt and add to each cup of meat one table¬
spoon of breadcrumbs and a half egg. Fill the egg plant; sprinkle
it with bread crumbs and put a piece of butter✪ Stuffed Baked Egg Plant a la Geneva on the top; bake in
the oven from twenty-five to thirty minutes uncovered, and when
ready to serve place it on a platter and serve all around it a supreme
sauce. This can be served as a luncheon dish.
Stuffed Egg Plant with Chicken and Mushrooms a la Roosevelt
Aubergines farcies, Poulet aux Champignons a la Roosevelt
Page 97 · 4 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These timbales can also be served around cold tongue and ham dishes, also for foundations and for a second filling of cold dishes.
Mousse of Peas a la Brita
Mousse de Petits Pois a la Brita
Mash well-cooked green peas through the strainer; measure it by the cup; to each cup put two tablespoonfuls of cream sauce, whites of two eggs and yolk of one, two tablespoonfuls of cream, pepper and salt to taste; beat it until it is well mixed. and smooth. Butter timbale cups or a ring mould with good butter; line the bottom of the form with finely chopped pimentos; fill the mousse on the top. Cook in hot water in the oven uncovered until set, time about twenty minutes. When ready, turn out on a platter; if a ring, serve with supreme sauce in the center, and if timbales with the sauce all around. This dish is served as an entree.
Mousse of Carrots a l'Ericsson Hammond
Mousse de Carottes a VEricsson Hammond For Eight Persons
Three cups of cooked carrots. Five spoons of thick cold cream sauce. Three eggs, pepper and salt. Three spoons of cream.
How to Make It. Scrape the carrots and cut them in pieces. Cook them well. Take the outsides of the carrots if they are soft and light inside. Press them through a fine strainer. Leave stand until cold. In the meantime, make a thick cream sauce. Add to the carrots the cream sauce, beat well. Season with pepper and salt. Add gradually the eggs, one at a time. Fill a ring mould that has been well coated with butter and decorate with cooked white of eggs and truffles. Put the form in hot water and cook in the oven uncovered from fifteen to twenty-five minutes. A buttered paper can be put over the mousse during the time of
cooking it. When ready to serve, turn out on a warm platter. Serve with supreme sauce or creamed chicken or sweetbread in the center. This is a delicious entree for dinner or luncheon.
Stuffed Baked Egg Plant a la Geneva
Aubergines farcies au four a la Geneve
Secure a large fresh egg plant; cut it a trifle underneath so it can lie steady on the side, then cut a slice from the top; scoop it out carefully, leaving a thickness at the skin of about an inch. Chop the part that is scooped out and mix it with two to three cups of chopped cold, meat [according to the size of the egg plant]; season it with pepper and salt and add to each cup of meat one table¬ spoon of breadcrumbs and a half egg. Fill the egg plant; sprinkle it with bread crumbs and put a piece of butter on the top; bake in the oven from twenty-five to thirty minutes uncovered, and when ready to serve place it on a platter and serve all around it a supreme sauce. This can be served as a luncheon dish.
Stuffed Egg Plant with Chicken and Mushrooms a la Roosevelt
Aubergines farcies, Poulet aux Champignons a la Roosevelt
Records on this page
Mousse of Peas a la BritaMousse of Carrots a la Ericsson HammondStuffed Baked Egg Plant a la GenevaStuffed Egg Plant with Chicken and Mushrooms a la Roosevelt