Put fish through machine about five or six times — add the whites
of eggs carefully when putting it through; then press it through a
very fine strainer; put in an enameled saucepan and stir on ice.
When cold, begin to add cream and milk slowly; when half of the
cream and milk (say about a quart altogether) has been put in,
add pepper and salt; flavor with sherry; do not add the salt too
soon or the mousse will get too hard. Take a teaspoon and put in
hot water and try. Be careful not to make it too soft, as then it
would not hold together. If it is too hard add some more milk and
cream. Try again and again until mousse is of the right consis¬
tence. Color with the red and orange coloring the shade of trout.
Butter and decorate a ring mould with truffles✪ Souffle of Trout a la Ericsson Hammond and white of egg
and fill with the mousse; cook in oven, in hot water, for about fifteen
to eighteen minutes — slowly, well covered. Serve with a lobster,
oyster crab, truffle, or hollandaise sauce for dinner.
Timbale of Trout (Timbale de Truite) a la Prince Carl
Make a rich trout mousse. Butter timbale cups; decorate with
truffles and white of egg; fill with mousse; cook in hot water in
the oven from six to eight minutes — well covered. Arrange on a
warm platter. Serve with any kind of fish sauce around for lunch
or supper.
Souffle of Trout (Truite soufflee ) a la Ericsson Hammond
[See recipe: Mousse of Trout a la Stockholm.] Take small double
moulds; butter them; decorate one side of mould with truffles — a
branch, daisy, or any design that is desired; fill mould with mousse;
THE SWEDISH, FRENCH
put two together; cook in hot water from seven to ten minutes — well
covered. When done, turn out on a paper doily or napkin; garnish
with parsley, lemon, and lobster claws. Serve with lobster sauce
for lunch, dinner, or supper.
COLD TROUT DISHES
Glazed Cold Trout ( Truite froide glacee ) a l’Aurore
Clean and wash trout well; put in a pan with some Rhine wine,
water, bay leaves, and whole peppers; let simmer slowly (the time
according to size of the fish); let stand until cold; then remove it
carefully from the broth; open the fish; remove the bone care¬
fully, splitting the fish in half lengthwise; then stuff one half and
put other half on top; glaze with chaud-froid sauce; decorate
with truffles and some of the mayonnaise dressing colored with
orange coloring; make an eye of lemon and truffle; place on a
platter on a paper doily; garnish with chopped aspic. Serve with
aurorian sauce for lunch or dinner.
Stuffing. Two tablespoons milk, three tablespoons dissolved
Cox’s gelatine, five olives chopped very fine, two tablespoons
chopped parsley. Stir this together in a saucepan on ice; add
three tablespoons mayonnaise dressing and two tablespoons
whipped cream. Flavor with lemon juice, pepper, and salt, to
taste.
Trout in Aspic ( Truite en Aspic ) a la Breta
Page 126 · 5 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put fish through machine about five or six times — add the whites of eggs carefully when putting it through; then press it through a very fine strainer; put in an enameled saucepan and stir on ice. When cold, begin to add cream and milk slowly; when half of the cream and milk (say about a quart altogether) has been put in, add pepper and salt; flavor with sherry; do not add the salt too soon or the mousse will get too hard. Take a teaspoon and put in hot water and try. Be careful not to make it too soft, as then it would not hold together. If it is too hard add some more milk and cream. Try again and again until mousse is of the right consistence. Color with the red and orange coloring the shade of trout. Butter and decorate a ring mould with truffles and white of egg and fill with the mousse; cook in oven, in hot water, for about fifteen to eighteen minutes — slowly, well covered. Serve with a lobster, oyster crab, truffle, or hollandaise sauce for dinner.
Timbale of Trout (Timbale de Truite) a la Prince Carl
Make a rich trout mousse. Butter timbale cups; decorate with truffles and white of egg; fill with mousse; cook in hot water in the oven from six to eight minutes — well covered. Arrange on a warm platter. Serve with any kind of fish sauce around for lunch or supper.
Souffle of Trout (Truite soufflee ) a la Ericsson Hammond
[See recipe: Mousse of Trout a la Stockholm.] Take small double moulds; butter them; decorate one side of mould with truffles — a branch, daisy, or any design that is desired; fill mould with mousse;
put two together; cook in hot water from seven to ten minutes — well covered. When done, turn out on a paper doily or napkin; garnish with parsley, lemon, and lobster claws. Serve with lobster sauce for lunch, dinner, or supper.
COLD TROUT DISHES
Glazed Cold Trout ( Truite froide glacee ) a l’Aurore
Clean and wash trout well; put in a pan with some Rhine wine, water, bay leaves, and whole peppers; let simmer slowly (the time according to size of the fish); let stand until cold; then remove it carefully from the broth; open the fish; remove the bone care¬ fully, splitting the fish in half lengthwise; then stuff one half and put other half on top; glaze with chaud-froid sauce; decorate with truffles and some of the mayonnaise dressing colored with orange coloring; make an eye of lemon and truffle; place on a platter on a paper doily; garnish with chopped aspic. Serve with aurorian sauce for lunch or dinner.
Stuffing. Two tablespoons milk, three tablespoons dissolved Cox’s gelatine, five olives chopped very fine, two tablespoons chopped parsley. Stir this together in a saucepan on ice; add three tablespoons mayonnaise dressing and two tablespoons whipped cream. Flavor with lemon juice, pepper, and salt, to taste.
Trout in Aspic ( Truite en Aspic ) a la Breta
Records on this page
Trout in Aspic a la BretaGlazed Cold Trout a l’AuroreTimbale of Trout a la Prince CarlSouffle of Trout a la Ericsson HammondMousse of Trout a la Stockholm