Salmon Mousse à la Martinot

Ingredients

• eight ounces of raw salmon
• the beaten white of two eggs
• one tablespoonful melted butter
• one tablespoonful flour
• one cupful milk
• two tablespoonfuls of mushroom liquor
• one-half teaspoonful of salt
• one-fourth teaspoonful of white pepper
• a pinch of cayenne
• juice of one onion
• the yolks of three eggs
• two tablespoons of cream

Method

1. 1

   Pound salmon to a pulp, mix with egg whites, and prepare a sauce with butter, flour, milk, and seasonings.

2. 2

   Combine with salmon and cool before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 64. The excerpt below is the record exactly as published.

Salmon Mousse à la Martinot Have a slice of raw salmon, scrape so it will be free from sinews, put it in a mortar and pound to a pulp, and put through a fine puree sieve. Then weigh it. There should be eight 112 MB8. SEELTS COOK BOOK ounoes, good weight. Place in a bowl and gradualljr add the beaten white of two eggs, stirring constàntly with a wooden pesile. Make a sauce of the foUowing: One tablespoonful melted batter, one tablespoonful flour. Let them come to a boli. Add one cupful milk, two tablespoonf uls of mushroom liquor, one-half teaspoonful of salt, one-fourth teaspoonful of white pepper, a pinch of cayenne, and juice of one onion. Cook ali together five minutes, add the yolks of three eggs and two tablespoons of cream

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