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Fillet of Pompano with Mousse of Salmon a la Erick Gustaf
From The Swedish, French, American cook book, 1918
Serves 1
For lunch or supper.
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
Nutrition per serving
688Calories
19 gProtein
69 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein19 g
Carbohydrates69 g
Fiber5.6 g
Sugars12 g
Total Fat37 g
Saturated Fat9.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Cholesterol28 mg
Sodium1056 mg
Potassium1457 mg
Calcium317 mg
Iron3.5 mg
Magnesium97 mg
Phosphorus421 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D5.8 mcg
Vitamin C51 mg
Vitamin A351 mcg
Vitamin E1 mg
Vitamin K70 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate71 mcg
Choline77 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 120. The excerpt below is the record exactly as published.
Fillet of Pompano with Mousse of Salmon a la Erick Gustaf Filet de Pompano , Mousse de Saumon, a la Erick Gustaf Scrape and wash the pompano well; fillet it and split in halves, take one tablespoon salmon mousse and roll inside the fillets about three inches long and two and a half inches wide. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook about eight to ten minutes — well covered — with some sherry in the pan. When cooked, place on slices of tomato; in the centre arrange marbles of potato that have been put in shirred butter. Sprinkle with fine-chopped parsley over the potatoes. Serve with hollandaise sauce
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