Fish Roe Mousse
From Dainty recipes, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 2. The excerpt below is the record exactly as published.
FISH ROE MOUSSE Two sets of canned or fresh shad-roe. Mash fine and add one cup of cream sauce, one-half cupful of bread crumbs. Beat four eggs very light, season with two teaspoonfuls of lemon juice, salt and pepper
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