Fish Mousse

Ingredients

• Five pounds of fresh halibut
• two unbeaten eggs
• one quart of whipping cream
• two cans of broken up shrimp

Method

1. 1

   Skin and bone the halibut, then pound it to a pulp with salt.

2. 2

   Add the eggs one at a time, mixing thoroughly.

3. 3

   Slowly add the whipping cream, working it into the fish.

4. 4

   Place in a buttered mould and steam for one and a half hours.

5. 5

   Prepare a white sauce with the shrimp.

6. 6

   Serve the mousse on a platter with the shrimp sauce in the center.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 5. The excerpt below is the record exactly as published.

Fish Mousse Five pounds of fresh halibut, skinned and boned. The skin is easi- ly removed by pouring boiling water over the fish. Put in a chopping bowl — and with a potato masher pound to a pulp, adding salt to taste. Then add two unbeaten eggs, one at a time, and pound them into the pulp. To this mixture add one quart of whipping cream, slowly, one-fourth of a cup at a time, working it thoroughly into the fish with the masher. When thoroughly worked together put into a buttered mould and steam one hour and a half. A good sized angel food pan with a tin one-pound coffee can over the cone in the center makes a good mould, or any good sized pan with a coffee can in the center is all right. Make a white sauce and into it put two cans of broken up shrimp

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