SALMON MOUSSE

  1. Rub half a pound of raw salmon to a smooth paste with water, adding gradually a dozen chopped raw oysters, half a cupful of Tomato Sauce and the yolks of three eggs.
  2. When smooth, fold in the stiffly beaten whites, season with salt and pepper, and press through a puree sieve into small buttered moulds.
  3. Put into a baking-pan, surround with hot water, and bake for fifteen or twenty minutes in a moderate oven.
  4. Unmould and serve with any preferred sauce.