Hollandaise

Ingredients

• the carrot
• a little salt
• chicken mousse
• a strip of chopped truffle

Method

1. 1

   Scrape and peel the carrot, cut a thin slice from one end to the other, then scoop out with a potato scooper.

2. 2

   Boil in water with a little salt until tender.

3. 3

   Leave in the broth until cold, then stuff with chicken mousse decorated with a strip of chopped truffle.

4. 4

   Cook in the oven for 12 to 15 minutes, well covered.

5. 5

   Slice crosswise an inch thick and serve with hollandaise sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 294. The excerpt below is the record exactly as published.

Hollandaise Scrape the carrot well and peel it with the French scalloped knife. Cut a thin slice from one end to the other, then scoop out with the potato scooper — carefully, so as not to break the shell; boil in water and a little salt until tender. Leave in the broth until cold; then stuff with chicken mousse decorated with a strip of chopped truffle

Cook this with the app: pantry check, scaling, and the assistant.