Mousse of Salmon with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 4
Fish entree for luncheon or dinner.
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 78. The excerpt below is the record exactly as published.
Mousse of Salmon with Spinach a la Princesse Mousse de Saumon aux Epinards, a la Princesse Make a mousse of salmon [see recipe: Mousse of Saumon]. Butter a ring mould well; thread with Spanish pepper; decorate with daisies of truffles at bottom, and branches of cooked white of egg at top; fill half the mould with the salmon mousse, then with the spinach; to one and a half cups cooked ground spinach take one cup salmon mousse
Cook this with the app: pantry check, scaling, and the assistant.