vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Preparation de la Mousse de Tomates
From A guide to modern cookery, 1909
Serves 4
Use half-whipped cream for better texture.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 161. The excerpt below is the record exactly as published.
PREPARATION DE LA MOUSSE DE TOMATES This mousse, like those which I shall give later, is really a bavarots without sugar. Its recipe is exactly the same as that of the ‘‘ bavarois of fruit,’’ except with regard to the question of sugar. Cook one-half lb. of tomato pulp (cleared of skin and seeds, and roughly chopped) in one oz. of butter. When the pulp has thoroughly mingled with the butter, add thereto two table- spoonfuls of velouté thickened by means of eight leaves of gelatine per quart of the sauce. Rub through tammy, and add to the preparation, when almost cold, half of its volume of barely-whipped cream. Taste the mousse; season with a few drops of lemon juice, and if it still seems flat, add the necessary salt and a very little cayenne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.