Fish Mousse

Ingredients

• 1 cup of scalded milk
• 2 beaten yolks
• a little salt
• and paprika
• 1 cup of cold boiled fish
• 1 tbsp. of gelatine
• 1 tbsp. of lemon-juice
• J/£ cup of cream

Method

1. 1

   Add beaten yolks and seasonings to scalded milk, return to double boiler until thickened.

2. 2

   Add flaked fish, gelatine softened in cold water, and lemon juice.

3. 3

   Cool and stir in whipped cream.

4. 4

   Turn into moulds garnished with capers and cucumber slices marinated in French dressing.

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 8. The excerpt below is the record exactly as published.

Fish Mousse Add to 1 cup of scalded milk 2 beaten yolks and a little salt and pa- prika, return to the double boiler and when beginning to thicken add 1 cup of cold boiled fish flaked quite fine, add 1 tbsp. of gelatine softened in a little cold water and 1 tbsp. of lemon-juice. Take from fire, add salt and pepper as needed, cool and stir in J/£ cup of cream whipped very stiff. Turn into moulds garnished with capers and slices of cucumbers marinated in French dressing. 69 Ham Mousse Cook 2 tbsps. of butter with 2 of flour, add 1 cup of highly seasoned chicken or white stock and 1 tbsp. of gelatine softened in J4 CUP of cold water, 1 ^ cups of finely minced ham, and season well with a little mustard and cayenne. Take from the fire and when cool add Y% cup of cream whipped stiff. Turn into a cylinder- shaped mould or deep bread pan, and place on ice. Serve with sandwiches with mayonnaise filling. 70 Fancy Rolls Add 2 cups of scalded and cooled milk to J/2 yeast-cake dissolved in J4 cup of warm water, and 3 cups of flour. Beat and let rise for an hour or more. When light add K cup of butter creamed with Y± cup of sugar, 1 teasp. of salt, and the beaten whites of 2 eggs. Add flour to knead, keeping dough as soft as possible, and knead until smooth. Let rise until double in bulk, roll quite thin, fold in three layers, cut in strips, pull out these strips and twist them, lay them in buttered pans, and when light again brush lightly with butter and when nearly baked glaze with slightly beaten egg-white and return to the oven until a light brown. 71 Lamb Chops, Cold Have spring lamb chops neatly trimmed, leaving an inch or two of bone. Sprinkle them with a French dressing in which a little parsley and onion have been soaking, dust well with salt and paprika

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