Preparation de la Mousse de Tomates
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.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- This mousse, like those which I shall give later, is really a bavarois without sugar.
- Its recipe is exactly the same as that of the “bavarois of fruit,” except with regard to the question of sugar.
- Cook one-half lb.
- of tomato pulp (cleared of skin and seeds, and roughly chopped) in one oz.
- of butter.
- When the pulp has thoroughly mingled with the butter, add thereto two tablespoonfuls of velouté thickened by means of eight leaves of gelatine per quart of the sauce.
- Rub through tammy, and add to the preparation, when almost cold, half of its volume of barely-whipped cream.
- Taste the mousse;
- season with a few drops of lemon juice, and if it still seems flat, add the necessary salt and a very little cayenne.
- N.B.—It will be seen that I prescribe cream only half-whipped.
- This precaution, however, does not apply to “Mousse de Tomates” alone, but to all mousses.
- Well-whipped cream imparts a dry and woolly taste to them, whereas, when it is only half-whipped, it renders them unctuous and fresh to the palate.
- From the point of view of delicacy, the respective results of the two methods do not bear comparison.