Mousse of Trout a la Stockholm

Ingredients

• one and a half pounds trout
• whites of three eggs
• cream
• milk enough to make mousse of right consistence
• pepper
• salt
• two tablespoons sherry

Method

1. 1

   Put trout through a machine, adding egg whites.

2. 2

   Strain and stir on ice.

3. 3

   Gradually add cream and milk, seasoning with pepper, salt, and sherry.

4. 4

   Adjust consistency as needed.

5. 5

   Butter a ring mold, fill with mousse, and cook in hot water for 15-18 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 125. The excerpt below is the record exactly as published.

One and a half pounds trout, whites of three eggs, cream and milk enough to make mousse of right consistence, pep-per, salt, and two tablespoons sherry. Put fish through machine about five or six times — add the whites of eggs carefully when putting it through; then press it through a very fine strainer; put in an enameled saucepan and stir on ice. When cold, begin to add cream and milk slowly; when half of the cream and milk (say about a quart altogether) has been put in, add pepper and salt; flavor with sherry; do not add the salt too soon or the mousse will get too hard. Take a teaspoon and put in hot water and try. Be careful not to make it too soft, as then it would not hold together. If it is too hard add some more milk and cream. Try again and again until mousse is of the right consis¬ tence. Color with the red and orange coloring the shade of trout. Butter and decorate a ring mould with truffles and white of egg and fill with the mousse; cook in oven, in hot water, for about fifteen to eighteen minutes — slowly, well covered. Serve with a lobster, oyster crab, truffle, or hollandaise sauce for dinner. Timbale of Trout (Timbale de Truite) a la Prince Carl Make a rich trout mousse. Butter timbale cups; decorate with truffles and white of egg; fill with mousse; cook in hot water in the oven from six to eight minutes — well covered. Arrange on a warm platter. Serve with any kind of fish sauce around for lunch or supper. Souffle of Trout (Truite soufflee ) a la Ericsson Hammond [See recipe: Mousse of Trout a la Stockholm.] Take small double moulds; butter them; decorate one side of mould with truffles — a branch, daisy, or any design that is desired; fill mould with mousse; THE SWEDISH, FRENCH put two together; cook in hot water from seven to ten minutes — well covered. When done, turn out on a paper doily or napkin; garnish with parsley, lemon, and lobster claws. Serve with lobster sauce for lunch, dinner, or supper. COLD TROUT DISHES Glazed Cold Trout ( Truite froide glacee ) a l’Aurore Clean and wash trout well; put in a pan with some Rhine wine, water, bay leaves, and whole peppers; let simmer slowly (the time according to size of the fish); let stand until cold; then remove it carefully from the broth; open the fish; remove the bone care¬ fully, splitting the fish in half lengthwise; then stuff one half and put other half on top; glaze with chaud-froid sauce; decorate with truffles and some of the mayonnaise dressing colored with orange coloring; make an eye of lemon and truffle; place on a platter on a paper doily; garnish with chopped aspic. Serve with aurorian sauce for lunch or dinner. Stuffing. Two tablespoons milk, three tablespoons dissolved Cox’s gelatine, five olives chopped very fine, two tablespoons chopped parsley. Stir this together in a saucepan on ice; add three tablespoons mayonnaise dressing and two tablespoons whipped cream. Flavor with lemon juice, pepper, and salt

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