Mousse of Pike a la Ericsson Hammond

Ingredients

• about one pint milk
• one pint cream
• two pounds pike
• whites of three eggs
• salt
• pepper

Method

1. 1

   Put the pike through a machine about six times, then beat it through a fine sieve.

2. 2

   Place in a large saucepan on ice and stir with a whisk while adding mixed cream and milk.

3. 3

   Adjust the consistency by adding more cream and milk as needed.

4. 4

   Butter a ring mould, decorate with strips of Spanish pepper, fill with mousse, and cook in hot water for 12 to 15 minutes in a slow oven.

5. 5

   Turn out on a paper napkin and serve with any kind of fish sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 143. The excerpt below is the record exactly as published.

pepper and salt to taste, twTo tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice, add the egg, onion juice, pepper. AMERICAN COOK BOOK and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Steamed Red Snapper a la Bearnaise Red Snapper cuit a la vapeur, a la Bearnaise Select a nice fresh red snapper; clean and wash well; remove bones; fillet it; remove skin; put on a pan with some w7hite wine, pepper, and salt; put in oven with a tight cover and steam fifteen to eighteen minutes; remove fillets on to a hot platter, carefully, so as not to let it break; arrange small French marbles of potato all around; pour some melted butter over the fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. Garnish with lemon and parsley. Fried Red Snapper (Red Snapper frit) a la Tartare Clean and wash a red snapper well; fillet, and cut in diamond shapes; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Put it on a plate in oven for a few minutes until ready to serve. Arrange on a paper doily or napkin one on top of the other, in the same way as croquettes. Garnish with lemons and parsley. Serve with tartare sauce. PERCH (Perche) Perch can be prepared in the same way as red snapper — baked, steamed, and fried. It is in season during the winter from October to April. BUTTERFISH (Butterfish) Butterfish is in season during the winter from October to April. It is a small fish and is best when fried. Fried Butterfish ( Butterfish frit) a la Tartare Scale, wash, and clean the butterfish well; leave head on; dip in egg and bread crumbs; fry in very hot fat, or salad oil, until golden brown on both sides (sprinkle with pepper and salt while frying). Arrange on a paper doily on a warm platter; garnish with parsley and lemon. Serve at any meal with tartare sauce. BLACKFISH (Poisson noir) Blackfish is used mostly for chow’der but it can also be filleted, fried, baked, and boiled. It is in season from October to April. THE SWEDISH, FRENCH, Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne Scale, wash, and clean a blackfish well; put on a drainer in a fish kettle with bay leaves, onion, salt, and water sufficient to cover the fish; let simmer slowly (time according to size of the fish) from fifteen to twenty-five minutes; then remove carefully from the drainer to the platter that it is going to be served on; take skin off — carefully, so as not to break the fish; sprinkle with parsley; ar¬ range, all around, French marbles of potato with parsley and but¬ ter. Serve with parsley sauce. Fish for dinner. Fried Fillet of Blackfish ( Filet de Poisson noir frit) a la Tartare Scale, wash, and clean a blackfish well; fillet it; sprinkle with pep¬ per and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with pepper and salt. Leave it on a plate in the oven for a few minutes until ready to serve. Arrange on a bias on a platter, one resting a trifle on top of the other, serve with fried parsley all around; garnish with lemon filled with tartare sauce. Serve at any meal. Steamed Blackfish a la Bearnaise Filet de Poisson noir cuit a la vapeur, a la Bearnaise Scale, wash, and clean a blackfish well; remove bones; fillet; remove skin; put on a pan with some white wine, pepper and salt; put in oven, with a tight cover, and steam about fifteen to eigh¬ teen minutes; remove the fillets onto a hot platter — carefully, so as not to let it break; put French marbles of potato all around; pour melted butter over fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. PIKE (Brochet) Pike is in season during the winter — from September to the first of May — and is used more in Europe than in America. It is best when boiled, but can also be steamed, broiled, fried, and fixed in different ways. It is excellent for mousses, timbales and souf¬ fles. Mousse of Pike ( Mousse de B rochet) a la Ericsson Hammond About one pint milk, one pint cream, two pounds pike, whites of three eggs

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