Stuffed Oysters with Mousse of Salmon a la Mildred

Ingredients

• oysters come to a boil
• juice of a lemon
• pepper
• salt
• cover with salmon mousse
• decorate with white mousse
• strip of chopped truffles
• Spanish pepper

Method

1. 1

   Boil oysters in their liquid with lemon juice, pepper, and salt.

2. 2

   Cool in broth, form large oysters, cover with salmon mousse, decorate, and serve on rice with oyster poulette sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 180. The excerpt below is the record exactly as published.

Stuffed Oysters with Mousse of Salmon a la Mildred Huitres farcies de Mousse de Saumon, a la Mildred First let oysters come to a boil in their own liquid with juice of a lemon, pepper, and salt. Let get cold in the broth; put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a buttered roasting pan; cover with salmon mousse and decorate with white mousse or mousse with chopped parsley in it. Decorate with a strip of 124 THE SWEDISH, FRENCH, AMERICAN COOK BOOK chopped truffles down the centre and Spanish pepper on each side. Serve on a foundation of rice, with oyster poulette sauce in the centre, for dinner or luncheon. Stuffed Oysters with Mousse of Shrimps a la Olive Griffin Huitres farcies de Mousse de Crevettes, a la Olive Griffin First let oysters come to a boil in their own liquid with juice of a lemon, pepper, salt. Let get cold in the broth then put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a buttered roast¬ ing pan; cover with shrimp mousse and decorate with white mousse all around with dots of truffles on top with a dot of mousse in the centre and a diamond of truffle. Arrange on a spinach foundation with unpeeled shrimps raised in between each oyster. Serve with a shrimp sauce in the centre. Fish entree for luncheon or supper. Stuffed Oysters with Mousse of Striped Bass a la Birger Huitres farcies de Mousse de Bar raye, a la Birger First let oysters come to a boil in their own liquid, with juice of a lemon, pepper, and salt. Let get cold in the broth; then put two to¬ gether, resting on each other lengthwise so as to form a large oyster — the hard part in and the soft part out. Put on a roasting pan; cover with mousse of striped bass and decorate with white mousse colored the shade of lobster. Decorate with a strip of chopped truffles

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