Mousseuse Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one-half lb. of stiffly-manied butter
- one-third pint of cold water
- two tablespoonfuls of very firm
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Scald and wipe a small vegetable-pan, and put into it one-half lb.
- of stiffly-manied butter, properly softened.
- Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water.
- Finish with two tablespoonfuls of very firm, whipped cream.
- This preparation, though classified as a sauce, is really a compound butter, which is served with boiled fish.
- The heat of the fish alone suffices to melt it, and its appearance is infinitely more agreeable than that of plain, melted butter.
Plating
Cookware for this recipe
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Saucepan
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Whisk