Stuffed Shad with Mousse of Lobster a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with lobster claws and lemons around.
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 88. The excerpt below is the record exactly as published.
Stuffed Shad with Mousse of Lobster a la Ericsson Hammond Alose farcie de Mousse de Homard, a la Ericsson Hammond Bone the shad [see recipe: Boned Shad]; stuff with lobster mousse and then steam in the oven, with some butter, rhine wine, or sherry, twenty-five minutes, covered. When ready to serve glaze; make an eye from lemon and truffles; place on a platter. Garnish with lobster claws
Cook this with the app: pantry check, scaling, and the assistant.