Souffle of Shad Roe a la Edla Dolgren

Ingredients

• mousse of shad roe
• butter
• truffles
• parsley
• lemon

Method

1. 1

   Butter small individual double moulds; decorate half with truffles.

2. 2

   Fill with mousse of shad roe; double the mould, put in hot water, and cook for about eight to twelve minutes in a slow oven.

3. 3

   Arrange on a paper doily or napkin.

4. 4

   Garnish with parsley and lemon, and serve with a nice white truffle sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 91. The excerpt below is the record exactly as published.

Mousse of Shad Roe.] Butter timbale cups well; decorate with strips from the white of a cooked egg and then daisies, branches, and roses made from truffles; then fill with the mousse; cook in oven from eight to ten minutes — well covered. Serve with a supreme sauce all around. Garnish with parsley. Glazed Shad Roe with Truffle Sauce a la Octavious CEufs d’ Alose places, Sauce Truffes a la Octavious Select nice shad roe; clean and put in a frying pan with two tablespoons butter, one tablespoon bacon fat (if at hand), pepper and salt; let cook until well done on one side; then turn [be careful not to burn]; add three spoons sherry in the pan and let shad roe stew for about ten minutes longer; then make a nice glaze from one cup of boullion; thicken with a tablespoon cornstarch; color with kitchen bouquet; flavor with sherry; glaze the roe. Arrange on a platter on a bias, half the roe lower than the other, decorate with a strip of cream sauce all around. Garnish with lemon

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