Crab Mousse in Shell a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 178. The excerpt below is the record exactly as published.
Crab Mousse in Shell a la Gimo Mousse de Crabe en Coquille, a la Gimo Wash crabs; put in hot water; cook about eighteen minutes with salt; leave in the water until cold; when opening them, first remove the tail, large and small claws, and top shell; rinse; remove all the meat carefully, free from shells. To two cups crab meat take three- quarters cup fish mousse. Wash and clean the shells well; fill them; decorate all around with some of the mousse colored with chopped parsley, and a dot in the centre; decorate with truffles
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Cook this with the app: pantry check, scaling, and the assistant.