Shrimp Mousse in Tomatoes a la Princesse

Ingredients

• two cups of shrimps
• one cup of the shrimp mousse
• large tomatoes of uniform size
• some sherry
• fine-chopped parsley

Method

1. 1

   Peel and scoop out tomatoes.

2. 2

   Fill with shrimp mousse, place in a buttered pan with sherry, and bake covered for 10-12 minutes.

3. 3

   Glaze and garnish before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 171. The excerpt below is the record exactly as published.

Shrimp Mousse in Tomatoes, a la Princesse Mousse de Crevettes, en Tomates, a la Princesse Take large tomatoes of uniform size; put in hot water and peel; cut across lengthwise and scoop out, carefully, so as not to break the shell; fill with the princess mousse of shrimps which is: two cups of shrimps that have been cooked and ground, one cup of the shrimp 118 THE SWEDISH, FRENCH, AMERICAN COOK BOOK mousse that has been made from the raw shrimps [see recipe: Shrimp Mousse]. Fill the half tomatoes; turn the open sides down to the buttered pan; add some sherry to the pan; leave in oven to cook for ten to twelve minutes — well covered. When done, glaze with a tomato glaze and sprinkle with fine-chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.