Stuffed Halibut Cutlet with Mousse of Lobster
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with lobster claws and parsley.
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 71. The excerpt below is the record exactly as published.
Stuffed Halibut Cutlet with Mousse of Lobster Cotelette de Fletan farcie de Mousse de Homard Cut the raw halibut in the shape of a chop and stuff with the lobster mousse; decorate all around with white mousse, on which put specks of truffles all around. Put in a pan with butter, sherry, and steam ten to twelve minutes
Cook this with the app: pantry check, scaling, and the assistant.