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Stuffed Fillet of Pompano with Shrimps a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
This dish can be made large enough for 8 to 12 people.
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 121. The excerpt below is the record exactly as published.
Stuffed Fillet of Pompano with Shrimps a la Gimo Filet de Pompano farci de Crevettes, a la Gimo Scrape and wash the pompano well; fillet it; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through the machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other piece on top; decorate with shrimp AMERICAN COOK BOOK 83 mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a buttered pan
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