Stuffed Striped Bass with Mousse of Spinach a la Royale
From The Swedish, French, American cook book, 1918
Serves 4
Recipe is incomplete.
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 97. The excerpt below is the record exactly as published.
Stuffed Striped Bass with Mousse of Spinach a la Royale Bar raye farci de Mousse d’Epinards a la Royale Scale, wash, and clean the bass well; cut it on the side, cut a piece out one and a half inches wide
Cook this with the app: pantry check, scaling, and the assistant.