Lobster Mousse (Mousse de Homard) a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 4
Serve with lobster 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 151. The excerpt below is the record exactly as published.
obster Mousse ( Mousse de Homard) a la Charlotte Cook lobster eighteen minutes; leave in water until cold; remove meat; save head and claws for decoration; grind the lobster three times through the machine; add to each cup of lobster three spoons cream sauce and one egg, two tablespoons sherry, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.