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Now fill the mould in the following way

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Butter
  2. Trout
  3. a quart-mould
  4. Crayfish
  5. Salmon
  6. Fillets
  7. Forcemeat
  8. Anchovy
  9. Sole
Contains CrustaceansFishMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. On the layer of forcemeat covering the fillets at the bottom of the mould set as many slices of truffle as will cover it;
  2. spread another layer of forcemeat on the truffle, and over that lay, alternately, a sufficient quantity of fillets of smelt and anchovy.
  3. Follow with a fresh layer of forcemeat, slices of truffle, &c., until the mould is full, and finish with a layer of forcemeat.
  4. Poach the mousse (covered) in a moderate oven, and allow fifty minutes for one prepared in a quart-mould.
  5. It is very easy, however, to tell when the mousse is done, by simply thrusting a small knife into it;
  6. if the blade of the knife withdraws quite clean, the mousse is cooked.
  7. As soon as it is ready, turn the mould upside-down on a dish, and raise it a little in order to allow the liquid, which always accumulates in more or less large quantities, to drain away.
  8. Soak up this liquid;
  9. gently draw off the mould;
  10. take off the paper, and remove the froth which may have formed on the fillets by means of a wet brush.
  11. Lay a fine, grooved mushroom on the top of the mousse;
  12. surround it with mousseline sauce (No.
  13. 92), finished with crayfish butter, and send a sauceboat of the same mousseline sauce to the table with the dish.
  14. N.B.—This mousse may also be prepared with fillets of sole, of salmon, or of trout, &c.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Spatula
  • Colander