SALMON MOUSSE MARTINOT
- Pound to a pulp with a little water, half a pound of raw salmon, and add the well-beaten whites of two eggs.
- Cook together one tablespoonful each of butter and flour, add a cupful of milk, and cook until thick, stirring constantly.
- Season with salt, red and white pepper, grated onion, and mushroom essence.
- Take from the fire, and add the yolks of three eggs beaten smooth with two tablespoonfuls of cream.
- Cool the sauce, and when cold mix it with the fish.
- Fold in carefully one cupful of whipped cream and fill a buttered mould with the fish.
- Put the mould in a pan of hot water and bake in a moderate oven for half an hour.
- For the sauce, cook together for ten minutes a tablespoonful each of butter and flour, a teaspoonful each of chopped onion, salt, and sugar, and half a can of tomatoes.
- Rub through a sieve, and add the yolks of four eggs beaten smooth with a tablespoonful of cream and a grating of nutmeg.
- Take from the fire and add two tablespoonfuls of butter in small bits.
- Return to the fire, and add a little lemon-juice or tarragon vinegar.
- Strain, and add a little whipped cream.
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