Mousse of Egg in Aspic a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve garnished with lettuce and strips of green pepper.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 75. The excerpt below is the record exactly as published.
Mousse of Egg in Aspic a la Ericsson Hammond Mousse d’CEufs en Aspic a la Ericsson Hammond Six eggs, five cups of chicken aspic flavored with tomato; two cups of mayonnaise dressing, six spoons of dissolved Cox’s gela¬ tine, a quarter of a pound of Roquefort cheese, two green peppers, one cup of whipped cream, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.