Stuffed Pompano with Mousse of Lobster a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with the lobster claws raised in between each piece.
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 121. The excerpt below is the record exactly as published.
Stuffed Pompano with Mousse of Lobster a la Princesse Pompano farci de Mousse de Homard, a la Princesse Scrape and wash the pompano well; fillet it and split in halves; cut in pieces two and a half inches long and two inches wide; stuff with lobster mousse; roll; egg the fillet in the centre; then put a row of chopped truffles lengthwise on top of the egg; put on a but¬ tered pan with some sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.