Mousse of Shrimps a la Gimo, with Hollandaise Sauce
From The Swedish, French, American cook book, 1918
Serves 1
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 169. The excerpt below is the record exactly as published.
Mousse of Shrimps a la Gimo, with Hollandaise Sauce Mousse de Crevettes a la Gimo, Sauce hollandaise Decorate individual fancy fluted moulds — one strip, black, of truffles, then one strip, white, of cooked white of eggs, alternately — and at the bottom make rings of white of eggs and truffles every other one; and round according to the fluting; fill with the rich shrimp mousse; cook in hot water in oven for eight to ten minutes — well covered. Turn out on a spinach or white foundation; garnish with the shrimp raised in between each and all around, and with parsley. Serve with a rich hollandaise sauce
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