When smooth, fold in the stiffly
beaten whites, season with salt and pepper, and press through a
puree sieve into small buttered moulds. Put into a baking-pan,
surround with hot water, and bake for fifteen or twenty minutes
in a moderate oven. Unmould and serve with any preferred sauce.
SALMON MOUSSE A LA MARTINOT
Pound to a pulp with a little water, half a pound of raw salmon,
and add the well-beaten whites of two eggs. Cook together one
tablespoonful each of butter and flour, add a cupful of milk, and
cook until thick, stirring constantly. Season with salt, red and
white pepper, grated onion, and mushroom essence. Take from the
fire, and add the yolks of three eggs beaten smooth with two
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tablespoonfuls of cream. Cool the sauce, and when cold mix it with
the fish. Fold in carefully one cupful of whipped cream and fill a
buttered mould with the fish. Put the mould in a pan of hot water
and bake in a moderate oven for half an hour.
For the sauce, cook together for ten minutes a tablespoonful each
of butter and flour, a teaspoonful each of chopped onion, salt,
and sugar, and half a can of tomatoes. Rub through a sieve, and
add the yolks of four eggs beaten smooth with a tablespoonful of
cream and a grating of nutmeg.
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