Stuffed Oysters with Mousse of Shrimps a la Olive Griffin
From The Swedish, French, American cook book, 1918
Serves 4
Fish entree for luncheon or supper.
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 180. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.