Mousse of Striped Bass a la Ericsson Hammond

Ingredients

• About one pint milk
• one pint cream
• two pounds striped bass
• whites of three eggs not beaten
• salt
• pepper

Method

1. 1

   Put through the machine about six times; beat through a fine sieve; then put it in a large saucepan on ice and stir with a whisk, adding cream and milk mixed (say a quart).

2. 2

   When half the amount of cream and milk has been added, add some salt and pepper, then more cream and milk; after that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right consistence.

3. 3

   Butter a ring mould; decorate, with strips of Spanish pepper, daisies made from truffles at the bottom of the mould and branches all around; then fill the mould with the mousse, through a paper bag, so as not to disturb the decoration.

4. 4

   Hammer it down well; put in hot water; cook for about twelve to fifteen minutes, well covered, in a slow oven; then turn out on a paper napkin; serve with any kind of fish sauce (lobster, oyster crab, truffle, or hollandaise) in the centre.

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 98. The excerpt below is the record exactly as published.

Mousse of Striped Bass a la Ericsson Hammond Mousse de Bar raye a la Ericsson Hammond About one pint milk, one pint cream, two pounds striped bass, whites of three eggs not beaten, salt and pepper

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