Fish Mousse with Cucumber

Ingredients

• 3 lb. cold white fish
• 4 teaspoonful salt
• Cayenne
• 4 tablespoonful lemon juice.
• 1 pint boiled salad dressing
• 1 teaspoonful gelatine
• 14 tablespoonfuls water

Method

1. 1

   Mix the fish with salt, cayenne, and lemon juice.

2. 2

   Add the gelatine dissolved in cold water to the hot dressing.

3. 3

   Cool, and when it is getting thick add whipped cream and fold in fish.

4. 4

   Put into small individual moulds or into one large one.

Nutrition per serving

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.

tablespoonful lemon Lettuce juice (4 small lemon) Watercress 2 tablespoonfuls cold Cream cheese water Boil the sugar and water for 3 minutes, and add — the cold water to the gelatine. Stir into the hot syrup — until the gelatine is dissolved, then add the grapefruit, lemon juice and salt. Pour into wetted mould, and | when set place on lettuce leaves and decorate with watercress and cream cheese moistened with dressing, — which may be piped around the jelly. Serve as indi- vidual salads. Fis MoussE with CUCUMBER 3 Ib. cold white fish — 4 tablespoonful lemon 4 teaspoonful salt juice. ; Cayenne 1. pint boiled salad dressing — 4 pint thick cream 1 teaspoonful gelatine | 14 tablespoonfuls water

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