Mousse of Halibut a la Europeenne

Ingredients

• To one cup halibut
• one tablespoon sherry
• three tablespoons cream sauce
• whites of two eggs
• pepper
• salt
• one cup cooked ground spinach

Method

1. 1

   Cook halibut, press out water, and stir until fine.

2. 2

   Mix with sherry, cream sauce, egg whites, salt, and pepper.

3. 3

   Fill a buttered ring mould with halibut mousse and spinach mousse.

4. 4

   Cook in hot water for 25-30 minutes.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 73. The excerpt below is the record exactly as published.

To one cup halibut take one tablespoon sherry, three tablespoons cream sauce, whites of two eggs, pepper and salt; stir until creamy. Butter a ring mould; decorate with daisies of truffles at the bottom and branches of white cooked egg on the top. Fill the bottom with this mousse, up to the place where the mould is joined; then fill top of the mould with mousse of spinach. To one cup cooked ground spinach take three table¬ spoons cream sauce, one tablespoon sherry, whites of two eggs, pepper and salt; mix well. Cook in oven, in hot water — uncovered — from twenty-five to thirty minutes. Turn out on a paper doily; garnish with lemon and parsley. Serve with a hollandaise sauce in the centre. Fish entree for luncheon or dinner. Timbale of Halibut a la Europeenne Timbale de Fletan a la Europeenne Butter timbale cups well; decorate with strips from the white of cooked egg, then daisies, branches, and roses made of truffles; fill [see recipe: Mousse of Halibut a la Europeenne]; cook in oven in hot water — uncovered — from fifteen to eighteen minutes; turn out on a platter. Serve with any kind of a fish sauce all around. Mousse of Halibut ( Mousse de Fletan) a la Baltimorienne First cook the halibut; leave it in the juice until cold; remove the skin and bones, then put in a colander, press out the water, then rub it until fine; measure it by cups — to one cup of halibut take one spoonful of sherry, three spoonfuls of cream sauce, whites of two eggs, pepper and salt

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