Stuffed Smelts with Mousse of Salmon a l’Aurore
From The Swedish, French, American cook book, 1918
Serves 2
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 131. The excerpt below is the record exactly as published.
Stuffed Smelts with Mousse of Salmon a l’Aurore Eperlans farcis de Mousse de Saumon, a l’Aurore Split and bone the smelts; cut heads and tails off; press very thin; put one tablespoon salmon mousse in each and roll. Cook eight to ten minutes with a little sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.