Mousseline de Cabillaud

Ingredients

• 12 ounces cod-fish
• 8 eggs
• 2 oz. butter
• 1 gill cream
• 2 oz. flour
• 1 gill fish stock

Method

1. 1

   Pound the fish and rub it through a sieve.

2. 2

   Melt butter, stir in flour, and mix without browning.

3. 3

   Moisten with fish stock until smooth.

4. 4

   Combine with pounded fish, mix in eggs and cream, season, and steam or bake for about 40 minutes.

5. 5

   Serve with cardinal sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 171. The excerpt below is the record exactly as published.

Mousseline de Cabillaud. — 12 ounces cod-fish, free from shin and bones, 8 eggs, 2 oz. butter, 1 gill cream, 2 oz. flour, 1 gill fish stock

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