Shrimp Mousse (Mousse de Crevettes) a la Europeenne

Ingredients

• one and a half pounds of raw shrimps
• whites of three eggs
• cream and milk mixed (say a quart)
• three tablespoons sherry
• some salt and pepper

Method

1. 1

   Wash and peel the shrimps, then put in a meat chopper.

2. 2

   After processing, beat through a fine sieve.

3. 3

   Stir in a large saucepan on ice, adding cream and milk gradually.

4. 4

   Add sherry, salt, and pepper, adjusting consistency as needed.

5. 5

   This mousse can be used in various ways.

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 165. The excerpt below is the record exactly as published.

rimp Mousse ( Mousse de Crevettes ) a la Europeenne Take one and a half pounds of raw shrimps (not weighing them with the heads); wash and peel shells off; put in meat chopper; let come through the machine; adding whites of three eggs at separate times. After putting it through the machine about six times, beat 114 THE SWEDISH, FRENCH it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed (say a quart). [Sometimes the shrimps will take much more milk and cream than at other times; it depends upon the quality of the shrimps.] When half amount of the cream and milk has been added, add three table¬ spoons sherry, some salt and pepper

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