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Stuffed Shad Roe with Mousse of Shrimp, Bearnaise Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for luncheon or dinner.
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 91. The excerpt below is the record exactly as published.
Stuffed Shad Roe with Mousse of Shrimp, Bearnaise Sauce (Eufs d’ Alose farcis de Mousse de Crevettes, Sauce Bearnaise Select nice shad roe; clean and put in a frying pan with two spoons butter, one spoon bacon fat (if at hand), pepper, and salt; let fry until well done on one side; then turn [be careful not to burn]. Add three tablespoons sherry in the pan and let shad roe stew about ten minutes longer; then take it up, put it on a well-buttered pan, and leave until cold; when cold, spread all over with a nice shrimp mousse
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