baked fish mousse^

Categories
Fish
Tasteofhome
Depress/era
Yield
1 servings
MeasureIngredient
2 cups Raw white fish
1 cup Soft bread crumbs
½ cup Cream
2 tablespoons Flour
2 tablespoons Butter
½ teaspoon Salt
  Pepper
Egg 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 ⅔ 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

Submitted By CAROLYN SHAW On 06-10-95

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