Mousse d'Ecrevisses

Ingredients

• three lobsters
• two dozen ecrevisses
• a cup of water
• an ounce of butter
• a little salt
• a little Cayenne pepper
• two tablespoonfuls of flour
• an egg
• a pint of thick cream

Method

1. 1

   Remove the shells from three lobsters and two dozen ecrevisses and smash very fine in a mortar.

2. 2

   Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil.

3. 3

   Stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps.

4. 4

   Mix this with the ecrevisse and lobster meat and mashed shells.

5. 5

   When cold, strain through a very fine sieve.

6. 6

   Place in a bowl on ice and mix with an egg and a pint of thick cream, stirring carefully so it does not curdle.

7. 7

   Test for seasoning, and if necessary, add a little ecrevisse coloring to give a rose shade.

8. 8

   Fill small buttered moulds, and boil in bain-marie for about fifteen minutes.

9. 9

   Turn out on a platter, and pour ecrevisse sauce over all.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 168. The excerpt below is the record exactly as published.

Mousse d'ecrevisses (fish) Roast ribs of beef, Yorkshire pudding Stewed corn Green peas Mashed potatoes Watercress salad Chocolate ice cream Assorted cakes Coffee Poached eggs, Perigordine. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Perigordine. Consomme Inauguration. Equal parts of Julienne, small chicken dump- lings, and Italian paste, served in hot consomme. Mousse d'ecrevisses. Remove the shells from three lobsters and two dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the ecrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream

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