Stuffed Tomato with Mousse of Halibut a la Baltimorienne
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a green foundation.
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 70. The excerpt below is the record exactly as published.
Stuffed Tomato with Mousse of Halibut a la Baltimorienne Tomates farcies de Mousse de Fletan, a la Baltimorienne Peel tomatoes; cut in halves; scoop out; stuff with halibut — to one cup halibut three spoonfuls cream sauce, one egg, pepper and salt. Stuff the tomatoes, put on a buttered pan with some sherry, cook about ten minutes, covered; cover with a tomato glaze made from tomato juice and cornstarch
Cook this with the app: pantry check, scaling, and the assistant.