Mousse of Shrimps a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
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 167. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.