Put through the machine about six times; beat through a fine
sieve; then put it in a large saucepan on ice and stir with a whisk,
adding cream and milk mixed (say a quart). [Sometimes the fish
will take much more milk and cream than at other times; it depends
upon the quality of the fish.] When half the amount of cream and
milk has been added, add some salt and pepper, then more cream
and milk; after that, try a little in hot water on the stove, again
and again adding more cream and milk until the mousse is of the
right consistence. Butter a ring mould; decorate, with strips of
Spanish pepper, daisies made from truffles at the bottom of the
mould and branches all around; then fill the mould with the mousse,
through a paper bag, so as not to disturb the decoration. Hammer
it down well; put in hot water; cook for about twelve to fifteen
minutes, well covered, in a slow oven; then turn out on a paper
napkin; serve with any kind of fish sauce (lobster, oyster crab,
truffle, or hollandaise) in the centre. If with lobster sauce, decorate
with the claws all around, and parsley. Fish dish for dinner.
Timbale of Striped Bass ( Bar raye en Timbale) a la Maria
[See recipe: Mousse of Striped Bass.] Butter timbale cups
well and decorate with strips of Spanish pepper, and then daisies,
branches, and roses made from truffles. Fill with mousse; cook in hot
water in oven for about eight to ten minutes — well covered. Arrange
on a platter with a lobster sauce all around and garnish with parsley
and lobster claws. Serve for luncheon or supper.
Mousse of Striped Bass with Spinach a la Princesse
*
Mousse de Bar raye , aux Epinards, a la Princesse
See recipe: Mousse of Striped Bass, and decorate the mould
the same way, with daisies of truffles on the bottom but branches of
white cooked egg on the top. Fill bottom of mould with mousse
of striped bass up to where the mould is joined; then mix to one
cup of mousse one and a half cups of the spinach that has been
cooked greCh and gone through the machine several times; fill
the top of the mould with this spinach mousse; cook in hot water
in oven — well covered — about twelve to fifteen minutes (according
to heat of oven). When cooked, turn out on a paper napkin.
Serve with any kind of fish sauce. [If shrimp or lobster sauce,
garnish with the claws, or unpeeled shrimps.] Fish entree for
luncheon or dinner.
Souffle of Striped Bass with Spinach a la Princesse
Bar raye souffle, aux Epinards, a la Princesse
Butter small individual double moulds; decorate half of the
moulds with truffles as a daisy, or any design desired. Fill with
the mousse of striped bass the moulds that are decorated; then fill
the other moulds with the mousse of spinach. [See recipe: Mousse
of Bass with Spinach a la Princesse.] Put two moulds together; put
in hot water — well covered — and cook for about eight to twelve
minutes in a slow oven. Serve on a paper doily or napkin with
hollandaise sauce in a sauceboat at the side.
Stuffed Striped Bass with Crab a la Hammond
Bar raye, farci de Crabe, a la Hammond ✪ Stuffed Striped Bass with Crab a la Hammond
Page 99 · 1 recipe record 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 through the machine about six times; beat through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed (say a quart). [Sometimes the fish will take much more milk and cream than at other times; it depends upon the quality of the fish.] When half the amount of cream and milk has been added, add some salt and pepper, then more cream and milk; after that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right consistence. Butter a ring mould; decorate, with strips of Spanish pepper, daisies made from truffles at the bottom of the mould and branches all around; then fill the mould with the mousse, through a paper bag, so as not to disturb the decoration. Hammer it down well; put in hot water; cook for about twelve to fifteen minutes, well covered, in a slow oven; then turn out on a paper napkin; serve with any kind of fish sauce (lobster, oyster crab, truffle, or hollandaise) in the centre. If with lobster sauce, decorate with the claws all around, and parsley. Fish dish for dinner.
Timbale of Striped Bass ( Bar raye en Timbale) a la Maria
[See recipe: Mousse of Striped Bass.] Butter timbale cups well and decorate with strips of Spanish pepper, and then daisies, branches, and roses made from truffles. Fill with mousse; cook in hot water in oven for about eight to ten minutes — well covered. Arrange on a platter with a lobster sauce all around and garnish with parsley and lobster claws. Serve for luncheon or supper.
Mousse of Striped Bass with Spinach a la Princesse
*
Mousse de Bar raye , aux Epinards, a la Princesse
See recipe: Mousse of Striped Bass, and decorate the mould the same way, with daisies of truffles on the bottom but branches of white cooked egg on the top. Fill bottom of mould with mousse of striped bass up to where the mould is joined; then mix to one cup of mousse one and a half cups of the spinach that has been cooked greCh and gone through the machine several times; fill the top of the mould with this spinach mousse; cook in hot water in oven — well covered — about twelve to fifteen minutes (according to heat of oven). When cooked, turn out on a paper napkin. Serve with any kind of fish sauce. [If shrimp or lobster sauce, garnish with the claws, or unpeeled shrimps.] Fish entree for luncheon or dinner.
Souffle of Striped Bass with Spinach a la Princesse
Bar raye souffle, aux Epinards, a la Princesse
Butter small individual double moulds; decorate half of the moulds with truffles as a daisy, or any design desired. Fill with the mousse of striped bass the moulds that are decorated; then fill the other moulds with the mousse of spinach. [See recipe: Mousse of Bass with Spinach a la Princesse.] Put two moulds together; put in hot water — well covered — and cook for about eight to twelve minutes in a slow oven. Serve on a paper doily or napkin with hollandaise sauce in a sauceboat at the side.
Stuffed Striped Bass with Crab a la Hammond
Bar raye, farci de Crabe, a la Hammond
Records on this page
Stuffed Striped Bass with Crab a la Hammond