Spaghetti Baskets with Shrimp Mousse a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
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 169. The excerpt below is the record exactly as published.
Spaghetti Baskets with Shrimp Mousse a la Ericsson Hammond Corbeilles de Spaghetti, Mousse de Crevettes, a la Ericsson Hammond Cook spaghetti in water and some salt — soft, but not too well done; cut with the fluted biscuit cutter round slices of raw turnips; put toothpicks in all around the edge — an odd number from fifteen to seventeen, according to the size of the turnips; thread the spa¬ ghetti in and out in a basket style until the toothpicks are all covered. Put alternately small peas and truffles same size on the point of the toothpicks to cover them, then fill with shrimp mousse [see re¬ cipe: Shrimp Mousse]. Put in a pan with a little hot water, cook about eight to ten minutes — well covered. Have ready some han¬ dles cut from green pepper that has been left in ice water to get crispy; put a handle in each basket. Arrange on a paper doily, with fried oyster crab in the centre and around. Serve with a newbourg sauce
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