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Squab Mousse in Aspic with Pate de Foie Gras
From The Swedish, French, American cook book, 1918
Serves 2
Serve with salad and dressing.
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
Nutrition per serving
431Calories
62 gProtein
6 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein62 g
Carbohydrates6.5 g
Fiber0 g
Sugars5.3 g
Total Fat16 g
Saturated Fat7.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol189 mg
Sodium171 mg
Potassium600 mg
Calcium136 mg
Iron4.4 mg
Magnesium66 mg
Phosphorus502 mg
Zinc5.2 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C9 mg
Vitamin A105 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate15 mcg
Choline25 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 329. The excerpt below is the record exactly as published.
Squab Mousse in Aspic with Pate de Foie Gras Mousse de Pigeonneau en Aspic , au Pate de Foie gras Glaze a ring mould heavily with aspic. Make a mousse of squab [see recipe: Squab with Foie Gras a la Ericsson Ham¬ mond]. Put teaspoonfuls of the mousse into the mould, one ^ . . . ..»..»•■• ;:•■ . """>'!!!“! . . r:”“ *•£?'■ , m .'*. ■ ■•'•'••■■ t|iflHl*l!!n' , . •.••V.V.V.VJ . ' ’ ' . IiiimAi V 1 a' ■ : . . * . "' B ...... AV.W.V. ^•VAV.VV.V.V.V.V.,.V.-.--V.--V.V.V. V.-.W.VAV.-.V.-.V ^ **'**• V. 'ii, immii •> • 'tiMiMMi .•.•.V.V.V.V-' *-V.V ■ P ■/vV . W* . * -t0 \\\\V..V,V.V v.v.v . '' jMT -■ *%* i* •** * . ' V:*/' • , * -:3* I Copyright 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, AMERICAN COOK BOOK 223 resting on top of the other, until the bottom of the mould is covered; then fill the height of the mousse with aspic that is beginning to get cold. When settled, fill with the second filling. Second Filling. Put half cup milk in a saucepan on ice, add six tablespoons dissolved Cox’s gelatine and one and a half cups of cooked breast of squab that has been cut in large dices; flavor with sherry, pepper and salt to taste; last add four tablespoons whipped cream
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