vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Mousse (Mousse d’CEufs) a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 1
Serve with tomato or hollandaise sauce.
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 381. The excerpt below is the record exactly as published.
Egg Mousse (Mousse d’ CEufs) a la Sicilienne Three eggs, one cup milk, half a cup cream, pepper, salt. Mix eggs well together; add milk, pepper, salt, and cream. Butter ring mould well with good butter, sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.