Timbale of Eel (Anguille en Timbale) a la Elsa
From The Swedish, French, American cook book, 1918
Serves 4
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 139. The excerpt below is the record exactly as published.
mbale of Eel ( Anguille en Timbale ) a la Elsa [See recipe: Mousse of Eel a la Ericsson Hammond.] Butter timbale cups well; decorate with strips of Spanish pepper and then daisies and branches made from truffles. Fill with the mousse
Cook this with the app: pantry check, scaling, and the assistant.