Mousse of Sardines a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 2
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 19. The excerpt below is the record exactly as published.
Mousse of Sardines a la Ericsson Hammond Mousse de Sardines a la Ericsson Hammond Glaze little chicken moulds with aspic; fill the wing and tail parts with chopped yolk of eggs, make a bill from a small three-angled piece of truffle and an eye from truffle and lemon. Glaze with aspic; add two tablespoons dissolved Cox’s gelatine to one cup cream; line the rest part of the mould with the cream, and fill. F illing. Six sardines, one teaspoon anchovy paste, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.