Stuffed Smelts with Mousse of Crab a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve for 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 129. The excerpt below is the record exactly as published.
Stuffed Smelts with Mousse of Crab a la Sicilienne Eperlans farcis de Mousse de Crabe, a la Sicilienne Wash and clean the smelts; cut heads off; split in the front; bone; spread smelts out very thin; stuff with crab stuffing. Stuffing. One cup fish mousse, one cup crab meat; mix; flavor with sherry. Put a tablespoonful in each smelt and roll; cook with sherry eight to ten minutes — covered. Arrange on a foundation of rice, spinach, or potatoes with lobster, truffle, or any kind of sauce. Garnish with crab claws. Crab meat can also be put in the centre dressed with bearnaise sauce. Serve for dinner. Steamed Smelts {Eperlans cuits a la vapeur ) a laBregitta Select large smelts; wash and clean well; put in a small pan — curled so they have no room to spread; sprinkle with pepper and salt
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