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Stuffed Fillet of Salmon with Lobster a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
Fish entree for lunch 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
Nutrition per serving
63Calories
12 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein12 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol82 mg
Sodium256 mg
Potassium180 mg
Calcium51 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus120 mg
Zinc2.2 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate9 mcg
Choline42 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 81. The excerpt below is the record exactly as published.
Stuffed Fillet of Salmon with Lobster a la Gimo Filet de Saumon farci de Homard, a la Gimo Fillet the salmon; take two pieces and form in the shape of a fish; stuff with the lobster mousse — to one cup fish mousse take one cup lobster that has been cooked and ground through the machine — flavor with sherry, pepper, and salt. Stuff the fish; put the other two pieces of salmon on top; decorate with the 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
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