Mousse of Veal with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 4
Serve with hollandaise sauce.
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 214. The excerpt below is the record exactly as published.
Mousse of Veal with Spinach a la Princesse m .Mousse de Veau , aux Epinards, a la Princesse [See recipe: Mousse of Veal a la Europeenne.] Butter and deco¬ rate a ring mould with daisies of truffles on the bottom and branches of Spanish pepper on top. Fill the bottom of the mould with veal mousse up to the placewhere the mould is joined ;then mix to one cup mousse one and a half cups spinach
Cook this with the app: pantry check, scaling, and the assistant.