Stuffed Smelts with Mousse of Lobster a la Lydie Matilde
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a newbourg 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 127. The excerpt below is the record exactly as published.
Stuffed Smelts with Mousse of Lobster a la Lydie Matilde * Eperlans farcis de Mousse de Homard, a la Lydie Matilde Bone the smelts by cutting a little opening at the head and tail, cut the bone off at each end, slip in a small knife, loosen the bone carefully and pull out. Stuff with lobster stuffing; stand them up in a buttered pan as if they were swimming; cook eight minutes — with some sherry, pepper, and salt — well covered. Arrange with head shells of lobster in the centre and garnish with lobster claws all around, lemon and parsley. Serve with a newbourg sauce for lunch, dinner, or supper. 88 THE SWEDISH, FRENCH, Stuffing. One cup lobster, one cup bread crumbs, three table¬ spoons cream sauce, half cup milk, three tablespoons sherry, one egg
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Cook this with the app: pantry check, scaling, and the assistant.