1562 Forcemeat for Mousses and Mousselines of Fish

• 1 kg (2¼ lb) fish—salmon, trout, whiting, sole etc., free

Pound the fish with the seasoning, adding the egg whites a little at a time, then pass through a fine sieve. Place in a fiat pan, mix it smooth with a spatula and place on ice and leave for 2 hours.

Carefully mix in the cream until it is completely incorporated.