Timbale of Grouse Mousse with Truffles
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 357. The excerpt below is the record exactly as published.
Timbale of Grouse Mousse with Truffles Mousse de Coq de Bruyere en Timbale, aux Truffes Make a rich mousse of grouse. Butter timbale cups
Cook this with the app: pantry check, scaling, and the assistant.