Shrimp Mousse a la Walde
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or supper.
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 166. The excerpt below is the record exactly as published.
Shrimp Mousse ( Mousse de Crevettes ) a la Charlotte [See recipe: Shrimp Mousse.] Decorate small charlotte moulds with truffles in shape of a daisy or a branch; fill with the shrimp AMERICAN COOK BOOK mousse; put in hot water and cook in oven for six to eight minutes — well covered. Turn out on a green foundation; decorate with shrimps raised in between each individual. Serve with a shrimp or hollandaise sauce in the centre. Garnish with parsley. Shrimp Mousse ( Mousse de Crevettes ) a la Walde Butter and decorate small individual ring moulds with strips of truffles and white of egg; fill with shrimp mousse [see recipe: Shrimp Mousse a la Europeenne] and cook in hot water in oven for six to eight minutes — covered. Turn out on a foundation of shrimp mousse, with a shrimp newbourg sauce
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