Fish Mousse

Preparation info

  • 4

    generous helpings
    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 eggs
  • 1 lb. canned or cooked fish (canned salmon is excellent)
  • ½ teacup


Drain the fish, remove the skin and bone; and flake. Put the milk and breadcrumbs into a pan and add the juice from the canned fish (or ½ teacup liquid in which the fish was cooked). Put this over a low heat for 5 min., stirring occasionally. Then add the fish, salt and pepper, lemon juice and parsley. Mix, leave to cool slightly.

Separate the eggs; add the lightly beaten yolks to the f