Stuffed Fillet of Pompano with Crab a la Ericsson Hammond

Ingredients

• the pompano
• one cup crab meat
• half cup mousse
• sherry
• pepper
• salt
• hollandaise sauce in the centre
• garnish with parsley

Method

1. 1

   Scrape and wash the pompano well; fillet it and split in halves; cut about three inches long and two inches wide.

2. 2

   The pieces that are left, put through machine, with white of eggs, unbeaten, and press through the sieve.

3. 3

   Stir on ice, adding half cream and half milk, pepper and salt, and make into a nice mousse.

4. 4

   Take to half cup mousse one cup crab meat, pepper and salt.

5. 5

   Put one tablespoon of the crab on each piece and roll.

6. 6

   Egg down the centre lengthwise with white of egg; decorate with a strip of truffle on it and a strip of Spanish pepper on each side.

7. 7

   Steam in oven in a pan with pepper, salt, and sherry, for about eight to twelve minutes.

8. 8

   Arrange on a foundation of rice or fish mousse of any kind.

9. 9

   Garnish with crab claws all around and parsley with hollandaise sauce in the centre.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 120. The excerpt below is the record exactly as published.

Garnish with parsley. Fish for lunch or supper. Stuffing. To one cup cooked, ground spinach, take three- quarters cup fish mousse. Mix well. Fillet of Pompano ( Filet de Pompano) Allemande Scrape and wash the pompano well; fillet it and roll about four inches around and two and a half inches in length. Put on a buttered pan with pepper, salt, and sherry; cook in oven for about THE SWEDISH, FRENCH eight to ten minutes — well covered; glaze with a thick allemande sauce. Arrange on a green foundation with fried shrimps in the centre. Garnish with unpeeled shrimps, one between each in¬ dividual piece and all around. Serve with a newbourg sauce. Fish dish for dinner or luncheon. Fillet of Pompano (Filet de Pompano ) a la Rouennaise Scrape and wash the pompano well; fillet it and cut in diamond shapes — place two pieces to each portion; put on a buttered pan; take a mousse of salmon or bass (to each cup of crab meat four tablespoons mousse, two tablespoons sherry); stuff between each piece quarter inch thick; put the other piece on top and the crab meat on that; decorate around the edge with mousse of fish that is colored with lobster coloring, with a dot of mousse in the centre; cook on a buttered pan with some sherry, pepper, and salt — covered — from ten to twelve minutes. Place on slices of tomato or fried potatoes, or a foundation of potatoes with hollandaise sauce in the centre. Garnish with crab claws all around and parsley. Serve for lunch or supper. Stuffed Fillet of Pompano with Crab a la Ericsson Hammond Filet de Pompano farci de Crabe, a la Ericsson Hammond Scrape and wash the pompano well; fillet it and split in halves; cut about three inches long and two inches wide. The pieces that are left, put through machine, with white of eggs, unbeaten, and press through the sieve. Stir on ice, adding half cream and half milk, pepper and salt, and make into a nice mousse. Take to half cup mousse one cup crab meat, pepper and salt. Put one table¬ spoon of the crab on each piece and roll. Egg down the centre lengthwise with white of egg; decorate with a strip of truffle on it and a strip of Spanish pepper on each side. Steam in oven in a pan with pepper, salt, and sherry, for about eight to twelve minutes, according to heat of oven. Arrange on a foundation of rice or fish mousse of any kind. Garnish with crab claws all around and pars¬ ley with hollandaise sauce in the centre

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