Mousse Chaude d'Eperlans a la Royale

Ingredients

• Take a Charlotte-mould, of a size in proportion to the number of people to be served, and butter its bottom and sides.
• Prepare the required quantity of smelts’ fillets
• set a small strip of truffle
• cover the whole with a layer of mousseline forcemeat
• thrusting a small knife into it

Method

1. 1

   Butter the mould and cover the bottom with buttered kitchen paper.

2. 2

   Line the mould with fillets of smelt and truffle.

3. 3

   Fill the mould with layers of forcemeat, truffle, fillets of smelt, and anchovy until full.

4. 4

   Poach the mousse in a moderate oven for fifty minutes.

5. 5

   Turn the mould upside-down on a dish to drain, remove the mould and paper, and garnish with a fine, grooved mushroom and mousseline sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 197. The excerpt below is the record exactly as published.

MOUSSE CHAUDE D’EPERLANS A LA ROYALE Take a Charlotte-mould, of a size in proportion to the number of people to be served, and butter its bottom and sides. Cover the bottom of the mould with a round piece of buttered kitchen paper, and do the same on the sides. Prepare the required quantity of smelts’ fillets; slightly flatten them in order to break their fibres, and trim them all to the same length and width. 22 340 GUIDE TO MODERN COOKERY Then garnish the bottom of the mould with the fillets of smelt, placing them so that their skin-sides are against the mould. Between each of the fillets set a small strip of truffle, one quarter of the width of the former. Garnish the sides in the same way, putting a strip of truffle betweén each; but take care to place the fillets aslant instead _ of upright. Having thus lined the mould with fillets of smelt and truffle, cover the whole with a layer of mousseline force- meat, one-half inch thick. Now fill the mould in the following way :—On the layer of forcemeat covering the fillets at the bottom of the mould set as many slices of truffle as will cover it; spread another layer of forcemeat on the truffle, and over that lay, alternately, a sufficient quantity of fillets of smelt and anchovy. Follow with a fresh layer of forcemeat, slices of truffle, &c., until the mould is full, and finish with a layer of forcemeat. Poach the mousse (covered) in a moderate oven, and allow fifty minutes for one prepared in a quart-mould. It is very easy, however, to tell when the mousse is done, by simply thrusting a small knife into it

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