Souffle of Shrimps with Spinach a la Princesse

Ingredients

• the shrimp mousse
• truffles
• parsley

Method

1. 1

   Butter small double moulds, decorate with truffles.

2. 2

   Fill with shrimp mousse, put two moulds together, and cook in hot water for eight to ten minutes.

3. 3

   Turn out on a paper doily, garnish with cooked, unpeeled shrimps and parsley.

4. 4

   Serve with hollandaise sauce.

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.

th shrimp mousse [see recipe: Shrimp Mousse a la Europeenne] and cook in hot water in oven for six to eight minutes — covered. Turn out on a foundation of shrimp mousse, with a shrimp newbourg sauce in the centre. Garnish with parsley and a shrimp put in centre of each ring and a 1 around the platter. Entree for luncheon or supper. Stuffed Tomatoes with Mousse of Shrimps Tomates farcies de Mousse de Crevettes Select small tomatoes; put in hot water and peel; scoop out; fill with a nice rich shrimp mousse; decorate with truffles; put in a buttered pan and cook for ten to twelve minutes — covered with some sherry and pepper. Arrange on a platter; garnish with parsley. Serve with hollandaise sauce for luncheon, as a fish entree. Shrimps ( Crevettes ) a la Poulette Wash one and a half pounds shrimps; put in hot water with some salt; boil for twelve minutes and leave in the juice until cold; peel — leaving a few unpeeled for decoration; cut the large ones in halves, across; put in a saucepan. Add one and a half cups milk, let come to boil; put one tablespoon butter in a saucepan; add two tablespoons flour; add the hot milk; beat until creamy; add the shrimps, then yolks of two eggs mixed with a half cup of cream, and more cream if at hand before serving. Shake pan until egg is cooked; add juice of a lemon, pepper and salt. This can be served inside a noodle border, decoration of bread rings, a border of spinach, or half moons of pastry. Serve as a fish entree for luncheon or dinner. Garnish with parsley. Shrimps in Mousse of Spinach a la Joel Crevettes en Mousse d’Epinards, a la Joel This dish is made in the same way as Shrimps a la Poulette ex. cept that it is served inside a mousse of spinach and garnished with THE SWEDISH, FRENCH, unpeeled shrimps all around the mousse, f ish entree for dinner, luncheon, or supper. Mousse of Shrimps ( Mousse de Crevettes ) a la Baltimorienne To two cups of cooked ground shrimps take six tablespoons cream sauce, three tablespoons sherry, two eggs, cayenne pepper, and salt. Mix well. Butter a ring mould or timbale cups, deco¬ rate with cooked white of egg and truffles, any design desired; fill, put in hot water, cook in the oven from twelve to fifteen minutes — ■ uncovered; turn out on a paper doily. Garnish with cooked, un¬ peeled shrimps and parsley. Serve with a truffle sauce in the centre. Mousse of Shrimps a la Gimo Mousse de Crevettes, a la Gimo Butter and decorate small individual ring moulds with strips of truffles and cooked white of egg; fill with the Baltimorian mousse, [see recipe: Mousse of Shrimps a la Baltimorienne]; put in hot water, cook in oven from eight to ten minutes — uncovered. Turn out on a spinach foundation, with a truffle sauce in the centre; garnish with a cooked shrimp put in centre of each ring and all around the platter, with some parsley. Mousse of Shrimp ( Mousse de Crevettes ) a la Princesse Make a mousse from one pound of shrimps [see recipe: Shrimp Mousse]. Cook two pounds shrimps in hot water with some salt about twelve minutes; leave in the juice until cold. Peel, leaving some unpeeled for decoration; pass through machine three or four times. Add to one cup of the raw mousse one and a half cups cooked, ground shrimps; flavor with sherry, pepper and salt to taste; color with a little red and orange coloring the shade of shrimps. Butter and decorate a ring mould with cooked white of egg and truffles; fill with the mousse; put in hot water and cook — covered — from twelve to eighteen minutes, according to the size of the mould. Turn out on a paper doily, serve a truffle sauce in the centre. Garnish with hot, unpeeled shrimps around and parsley. Entree for luncheon or dinner. Timbales can be made in the same way and served with a hol- landaise sauce, and are then called: Timbales of Shrimp a la Princesse, Sauce Hollandaise. AMERICAN COOK BOOK 115 Mousse of Shrimps with Spinach a la Princesse 4 Mousse de Crevettes aux Epinards, a la Princesse Butter a ring mould; decorate at the bottom with truffles and the top with cooked white of egg, any design desired; fill the half of mould at the bottom with the princess mousse which is to one cup of raw shrimp mousse one and a half cups cooked ground shrimps; flavor with sherry, cayenne pepper, salt, the other half of the mould fill with the spinach, which is to one cup of the raw mousse one cup of cooked, finely ground spinach; put in hot water; cook in oven — well covered — from ten to eighteen minutes (according to size of the mould and heat of the oven). Turn out carefully on a paper doily, with a shrimp newbourg sauce in the centre; garnish around the platter with cooked, unpeeled shrimps and parsley. Timbales can be made in the same way. Souffle of Shrimps with Spinach a la Princesse 4 Crevettes souffiees aux Epinards, a la Princesse Butter small double moulds; decorate one side with truffles, any design; fill [see recipe: Mousse of Shrimps aux Epinards a la Prin¬ cesse]; put two moulds together; put in hot water; cook in oven — well covered — from eight to ten minutes. Turn out on a paper doily, garnish with cooked, unpeeled shrimps and parsley

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