Souffle of Mousse of Salmon a la Gilbert
From The Swedish, French, American cook book, 1918
Serves 1
The centre can be filled with fried lobster or other seafood.
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 77. The excerpt below is the record exactly as published.
Souffle of Mousse of Salmon a la Gilbert Mousse de Saumon soufflee, a la Gilbert Make a rich delicate salmon mousse. Put in small individual ring moulds that have been buttered and decorated with small strips of truffles and white of eggs. Cook from six to eight minutes in the oven, in hot water, covered. Serve on small hot pieces of hominy with hollandaise sauce. How to Make the Souffle for the Centre. Make a cup of rich cream sauce; flavor with sherry, pepper, and salt; beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.