Fish Mousse Recipe

Ingredients for Fish Mousse Recipe

  • 3 tablespoons of butter
  • The white of 1 egg, beaten dry
  • 3 tablespoons of flour
  • ½ cup of double cream
  • ¼ teaspoon of salt
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • The yolks of 2 eggs
  • 1½ cups of fish broth
  • 2 tablespoons of butter
  • ½ cup of raw halibut
  • 1 teaspoon of lemon juice
  • The white of 1 egg, unbeaten


  1. About half a pound of fish will be needed.
  2. Remove skin and bone; to these add a slice of onion with two cloves pressed into it, four slices of carrot, a branch of parsley and cold water to cover the whole.
  3. Let simmer an hour, then strain off the liquid.
  4. To the broth add milk as needed to make one cup and a half in all.
  5. Use this liquid with the butter, flour and seasonings in making a sauce.
  6. Cool one-fourth a cup of the sauce and keep the rest hot to serve with the mousse.
  7. Pound the fish, with a pestle, to a smooth paste.
  8. Measure out half a cup of the fish; to this add the white of one egg and the one-fourth a cup of sauce and pound again.
  9. When all is smooth, press through a gravy strainer set in part of a double boiler.
  10. To the fish mixture add the salt and then fold in the beaten white of egg and the beaten cream.
  11. Have ready four moulds thoroughly buttered and if wished decorated with figures cut from slices of truffle.
  12. Fill the moulds with the mixture.
  13. Set them on many folds of paper in a dish, pour in boiling water to reach to half the height of the moulds.
  14. Let cook in a moderate oven till firm in the center.
  15. The water should not boil during the cooking.
  16. When done remove the moulds from the water, let stand a few minutes, then loosen around the edge of the mould and turn upon a serving dish.
  17. Surround with the sauce, to which the yolks of the eggs, beaten into two tablespoons of butter and the lemon juice, have been stirred.
Fish Mousse Recipe