Stuffed Fillet of Sole with Crab a la Ericsson Hammond

Ingredients

• press out nice pieces about three inches long and two inches wide
• half cream
• half milk
• one cup crab meat
• pepper
• salt
• sherry

Method

1. 1

   Fillet the flounder and press out nice pieces about three inches long and two inches wide.

2. 2

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

3. 3

   Stir on ice, adding half cream and half milk, pepper, salt, 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 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

   Place 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.

10. 10

    Serve for dinner or luncheon.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 108. The excerpt below is the record exactly as published.

Stuffed Fillet of Sole with Crab a la Ericsson Hammond Filet de Sole farci de Crabe, a la Ericsson Hammond Fillet the flounder (or sole) and press out nice pieces about three inches long and two inches wide. The pieces that are left, put through the machine with white of egg, unbeaten, and press through the sieve. Stir on ice, adding half cream and half milk, pepper, salt, make into a nice mousse. Take to half cup mousse one cup crab meat, pepper, and salt. Put one tablespoon of the crab on each piece, and roll. Egg down the centre lengthwise with white of egg; decorate with a strip of truffle and a strip of Spanish pepper on each side. Steam in oven in a pan with pepper, salt, and sherry

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