Lobster Mousse

Ingredients

• + oz. COX’S INSTANT POWDERED GELATINE (short measure)
• 6 ozs. lobster meat
• i gill cream
• Seasoning
• r gill Bechamel Sauce (Recipe No. 191)

Method

1. 1

   Prepare a soufflé case by tying a band of paper round it.

2. 2

   Reserve a few neat pieces of the lobster for decoration, and chop the remainder very finely.

3. 3

   Warm the Bechamel Sauce slightly, and add the lobster to it (the mixture may be sieved if desired), season, and add the cream to it slightly whisked.

4. 4

   Dissolve the Gelatine in 1 gill of aspic, and add it to the fish mixture.

5. 5

   Stir gently till the mixture is almost setting, then pour it into the prepared soufflé case.

6. 6

   Allow to set, then decorate the top with some neat pieces of the lobster, and finish with a layer of Aspic Jelly.

7. 7

   When firm, remove the paper, and serve.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

LOBSTER MOUSSE. Five to six persons + oz. COX’S INSTANT POWDERED GELATINE (short measure) 6 ozs. lobster meat i gill cream Aspic Jelly (Recipe No. 16) Seasoning r gill Bechamel Sauce (Recipe No. 191)

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