Shrimp Mousse (Mousse de Crevettes) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Entree for luncheon or dinner.
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.
rimp Mousse ( Mousse de Crevettes ) a la Ericsson Hammond Butter a ring mould, thread with white of egg, and decorate with truffles — any design wanted, such as daisies and branches; then fill with the shrimp mousse
Cook this with the app: pantry check, scaling, and the assistant.