Mousse of Shrimps with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 4
Timbales can be made in the same way.
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 168. The excerpt below is the record exactly as published.
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
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Cook this with the app: pantry check, scaling, and the assistant.