Mousse of Shrimp a la Princesse

Ingredients

• one pound of shrimps
• one cup of the raw mousse
• one and a half cups cooked, ground shrimps
• sherry
• a little red and orange coloring
• truffle sauce
• parsley

Method

1. 1

   Make a mousse from shrimps.

2. 2

   Cook shrimps in hot water with salt for twelve minutes, leave in juice until cold, then peel.

3. 3

   Pass through a machine three or four times.

4. 4

   Mix with raw mousse, flavor with sherry, pepper, and salt, and color.

5. 5

   Butter and decorate a ring mould, fill with mousse, cook in hot water for twelve to eighteen minutes.

6. 6

   Turn out on a paper doily, serve with truffle sauce in the center, and garnish with hot, unpeeled shrimps and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 167. The excerpt below is the record exactly as published.

truffle sauce in the centre. Mousse of Shrimps a la Gimo Mousse de Crevettes, a la Gimo Butter and decorate small individual ring moulds with strips of truffles and cooked white of egg; fill with the Baltimorian mousse, [see recipe: Mousse of Shrimps a la Baltimorienne]; put in hot water, cook in oven from eight to ten minutes — uncovered. Turn out on a spinach foundation, with a truffle sauce in the centre; garnish with a cooked shrimp put in centre of each ring and all around the platter, with some parsley. Mousse of Shrimp ( Mousse de Crevettes ) a la Princesse Make a mousse from one pound of shrimps [see recipe: Shrimp Mousse]. Cook two pounds shrimps in hot water with some salt about twelve minutes; leave in the juice until cold. Peel, leaving some unpeeled for decoration; pass through machine three or four times. Add to one cup of the raw mousse one and a half cups cooked, ground shrimps; flavor with sherry, pepper and salt to taste; color with a little red and orange coloring the shade of shrimps. Butter and decorate a ring mould with cooked white of egg and truffles; fill with the mousse; put in hot water and cook — covered — from twelve to eighteen minutes, according to the size of the mould. Turn out on a paper doily, serve a truffle sauce in the centre. Garnish with hot, unpeeled shrimps around and parsley. Entree for luncheon or dinner. Timbales can be made in the same way and served with a hol- landaise sauce, and are then called: Timbales of Shrimp a la Princesse, Sauce Hollandaise. AMERICAN COOK BOOK 115 Mousse of Shrimps with Spinach a la Princesse 4 Mousse de Crevettes aux Epinards, a la Princesse Butter a ring mould; decorate at the bottom with truffles and the top with cooked white of egg, any design desired; fill the half of mould at the bottom with the princess mousse which is to one cup of raw shrimp mousse one and a half cups cooked ground shrimps; flavor with sherry, cayenne pepper, salt, the other half of the mould fill with the spinach, which is to one cup of the raw mousse one cup of cooked, finely ground spinach; put in hot water; cook in oven — well covered — from ten to eighteen minutes (according to size of the mould and heat of the oven). Turn out carefully on a paper doily, with a shrimp newbourg sauce in the centre; garnish around the platter with cooked, unpeeled shrimps and parsley

Cook this with the app: pantry check, scaling, and the assistant.