Corn Mousse - Argentina
From Pan-Pacific cook book, 1915
Serve with cream sauce.
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.
CORN MOUSSE— ARGENTINA Grate six large ears of green corn. Mix it well with a cup of thick cream sauce (No. 123). Season with salt, pep- per, a teaspoon of sugar and a very little nutmeg. Add a tablespoon of melted butter and three whole eggs. Beat well and pour into a well greased mould. Place it in a deep pan of hot water, after covering tightly, and bake for three- quarters of an hour, or until firm like baked custard. Serve with cream sauce. 196. DHAL— EAST INDIAN Wash a cup of lentils; simmer in a pint of stock until tender. Fry a sliced onion in two tablespoons of butter un- til transparent. Stir in half a tablespoon each of curry pow- der and flour, fry for a moment; add lentils, salt and juice of half a lemon. Cover and simmer twenty minutes and serve. 197. EGG-PLANT AL FORNO— ITALIAN Parboil two medium egg-plants, and cut in two length- wise. Scoop out the pulp, leaving enough to keep in shape, and rub to a paste with a little melted butter, salt, paprika and two tablespoons of grated Parmesan. Return to shells, sprinkle well with crumbs and cheese and brown in a quick oven. A slice of salt pork chopped fine can be added. 198. EGG-PLANT AND TOMATO Cut enough peeled egg-plant into dice to fill a pint meas- ure and mix with equal quantities of firm tomatoes diced. Season with salt, pepper
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