Mousse of Halibut in Aspic

Ingredients

• one and a half pounds halibut
• a quart of water
• two cups of the broth
• two cups of tomato juice
• large package of Cox’s gelatine
• the juice of a half lemon
• whites of two half-beaten eggs

Method

1. 1

   Cook halibut in water with bay leaves, black peppers, onion, and salt until done.

2. 2

   Leave in juice until cold.

3. 3

   Remove halibut, take broth and tomato juice, add gelatine, pepper, salt, Worcestershire sauce, and lemon juice.

4. 4

   Clear with egg whites, boil, strain, and color aspic.

5. 5

   Glaze a ring mould, decorate with truffles, fill with chartreuse of halibut.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 75. The excerpt below is the record exactly as published.

Mousse of Halibut in Aspic ( Mousse de Fletan en Aspic ) Take one and a half pounds halibut; cook in a quart of water with some bay leaves, whole black peppers, and onion, and some salt, until it is done — about twenty to twenty-five minutes; simmer slowly. Leave in the juice until cold; remove the halibut; take two cups of the broth that the halibut has cooked in and two cups of tomato juice; add to that one large package of Cox’s gelatine, 5epper and salt, a speck of Worcestershire sauce, and the juice of a lalf lemon; put on the stove and clear with the whites of two.half- Deaten egg

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