Stuffed Mackerel with Lobster a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Shrimps can be used instead of lobster.
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 104. The excerpt below is the record exactly as published.
Stuffed Mackerel with Lobster a la Hammond Maquereau farci de Homard, a la Hammond Take a nice-sized mackerel; clean and wash well; split in halves; remove bone and head; put one of the fillets on a well-buttered pan — skin down and meat up; stuff with lobster mousse; put the other fillet on top; rub over with melted butter; add some sherry in the pan; put in oven and cook — well covered — for about fifteen minutes. When done, glaze with a nice brown glaze on top, and decorate with a strip of cream sauce all around. (The mousse of lobster must be visible all around; the fish should be from one and a half to two inches high when stuffed.) Make a head with a strip of the cream sauce and make an eye on the fish. Place on a platter; gar¬ nish with lemons and lobster claws
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