Fish Mousse

Ingredients

• one pound fish meat
• bread crumbs
• cream
• whites of eggs
• seasonings

Method

1. 1

   Chop fish meat very finely, then rub through a purée strainer.

2. 2

   Cook bread crumbs with cream to form a smooth paste, and add gradually to fish.

3. 3

   Beat whites of eggs until stiff and dry, then cut and fold into mixture.

4. 4

   Tum into slightly buttered individual moulds, set in pan of hot water, cover with buttered paper, and bake until firm.

5. 5

   Remove from moulds to hot serving dish and pour around Shrimp Sauce.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 30. The excerpt below is the record exactly as published.

one pound fish meat. Chop very finely, then rub through a purée strainer. Cook bread crumbs with cream, to form a smooth paste, and add gradually to fish, then add seasonings. Beat whites of eggs

Cook this with the app: pantry check, scaling, and the assistant.