Stuffed Tomatoes with Mousse of Shrimps
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for luncheon.
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 166. The excerpt below is the record exactly as published.
Stuffed Tomatoes with Mousse of Shrimps Tomates farcies de Mousse de Crevettes Select small tomatoes; put in hot water and peel; scoop out; fill with a nice rich shrimp mousse; decorate with truffles; put in a buttered pan and cook for ten to twelve minutes — covered with some sherry and pepper. Arrange on a platter; garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.