Chicken Mousse in Spinach a la Spinelli
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 87. The excerpt below is the record exactly as published.
Chicken Mousse in Spinach a la Spinelli Mousse de Poulet en Epinards a la Spinelli For Eight Persons Eight large leaves of spinach. Two cups of chicken mousse. Three spoons of butter and some truffles.
Cook this with the app: pantry check, scaling, and the assistant.