Baked Fish Mousse^ Seafood Recipes

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Baked Fish Mousse^


2 cRaw white fish
1 cSoft bread crumbs
1/2 cCream
2 tb Flour
2 tb Butter
1/2 ts Salt
4Egg whites


Skin and bone fish, chop fine. Mix crumbs and cream in a pan, heat
and stir till bubbly. Rub flour and butter to make a paste, drop into
hot cream and stir, cooking til thick. Add fish and season. when
cool, fold in egg whites. Fill greased molds 2/3 full, place in pan
of hot water and bake at 350F. till firm. Serve with a cream sauce
with lemon. Many of the recipes in this collection did not contain
amounts or oven temperatures. I have typed them in as they appear in
the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95

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