To each ½ lb. of raw fish pureé (minced, pounded and sieved) allow ½ pint of thick cream, a gill of well-flavoured rich white sauce, and two raw eggs. Flavour with salt and white pepper, and cook in exactly the same way as a steamed soufflé.
February, 2009
For this proceed as before, using whiting, but instead of the gill of milk, use all but a gill of the oyster liquor, and make up the amount with cream and add (for the quantities given above, which are sufficient for six persons) one dozen oysters cut in half.
A mousse, or mousseline, is a richer, [...]
