Souffle of Eel (Anguille soufflee) a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 2
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 139. The excerpt below is the record exactly as published.
ouffle of Eel ( Anguille soufflee ) a la Hollandaise [See recipe: Mousse of Eel a la Ericsson Hammond.] Take small double moulds; butter them; decorate onej side of mould with truffles — a branch or daisy or any design that is desired; fill mould with mousse
Cook this with the app: pantry check, scaling, and the assistant.