Baked fish mousse^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Raw white fish |
| 1 | cup | Soft bread crumbs |
| ½ | cup | Cream |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Salt |
| Pepper | ||
| 4 | Egg whites | |
Directions
Skin and bone fish, chop fine. Mix crumbs and cream in a pan, heat and stir till bubbly. Rub flour and butter to make a paste, drop into hot cream and stir, cooking til thick. Add fish and season. when cool, fold in egg whites. Fill greased molds ⅔ full, place in pan of hot water and bake at 350F. till firm. Serve with a cream sauce with lemon. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95
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