Mousse of Smoked Haddock

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 large smoked haddock, cooked in water, all skin and bone removed
  • ¼ pint ( dl.) rather thick basic


Flake the fish and put it through a fine mincer or pound it in a bowl or mortar so that it is almost a paste. Stir it into the hot white sauce. Melt the gelatine in a little water. Stir it into the hot white wine and when melted stir into the haddock mixture. Stir in the cream. Season highly with pep