Stuffed Brains with Mousse of Chicken
From The Swedish, French, American cook book, 1918
Serves 2
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 220. The excerpt below is the record exactly as published.
Stuffed Brains with Mousse of Chicken Cervelle de Veau, farci de Mousse de Poulet Cook calf’s brains [see recipe: Boiled Calf’s Brains]. When cold, cut and form in shape of half eggs; put on a buttered pan with some sherry, cover with chicken mousse. Decorate with a strip of chopped truffle
Cook this with the app: pantry check, scaling, and the assistant.