Stuffed Shad with Mousse of Spinach a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Serve with white truffle sauce.
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 89. The excerpt below is the record exactly as published.
Stuffed Shad with Mousse of Spinach a la Octavious Alose farcie de Mousse d’Epinards, a la Octavious Scale the shad; split on the side; clean and bone; wash; pick out all the small bones and cut an inch and a half of the side away. Stuff with spinach stuffing. Stuffing. Two cups cooked, ground spinach, one cup fish mousse that is made from the piece of shad cut away; stuff the fish and decorate with fish mousse on top. Make an eye of lemon; steam with sherry
Cook this with the app: pantry check, scaling, and the assistant.