Stuffed Trout with Shrimps a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Serve with 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 124. The excerpt below is the record exactly as published.
Stuffed Trout with Shrimps a la Hammond Truite farcie de Crevettes, a la Hammond Select nice large trout; clean and wash well; split in halves from head to tail; remove bone carefully; cut off the head; trim fish around, shaping it like a head. Stuff with shrimp stuffing one half of the fish; put the other half on the top — the skin up; sprinkle with pepper and salt; put in a pan with some butter and sherry; cook for about fifteen minutes — well covered. When done, glaze with a nice brown glaze; decorate with a strip of cream sauce 86 THE SWEDISH, FRENCH, around the fish from head to tail; shape the head with a strip of cream sauce and make an eye from lemon and truffle. Place on a hot platter; garnish all around with lemon and cooked, unpeeled shrimps. Serve with shrimp sauce for dinner or luncheon. Stuffing. To one cup fish mousse take one cup shrimps that have been cooked and ground
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.