Stuffed Spanish Mackerel a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a meatelote, hollandaise, lobster, or shrimp 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 102. The excerpt below is the record exactly as published.
Stuffed Spanish Mackerel a la Sicilienne Maquereau Espagnol iarci, a la Sicilienne Wash a mackerel clean; split in halves; remove all bones; make a mousse of one half of the mackerel; cover the other half mackerel with the mousse; color part of the mousse with the orange coloring; decorate all around from head to tail, waving the mousse through AMERICAN COOK BOOK a fancy tube; then make the shape of a head by dividing it with the mousse; make an eye of lemon and truffles; put strips of the mousse on a bias across the fish, with strips of chopped truffles
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.