Mousse of Pike
From The Swedish, French, American cook book, 1918
Serves 1
Serve for dinner or luncheon.
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 145. The excerpt below is the record exactly as published.
Mousse of Pike.] Take small double moulds; but¬ ter them; decorate one side with truffles — a branch, daisy, or any design that is desired; fill mould with mousse; put together; cook in hot water from seven to ten minutes — well covered. When done, turn out on a paper doily or napkin; garnish with parsley and lemon. Serve with hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.