1708 Cold Salmon-trout on Mousse

For Lunches and Suppers

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Under this heading are included a whole list of entirely new preparations all of which are at the same time of great delicacy, of a most agreeable appearance, and which can be served easily and correctly.

Cook a trout of 1¼–1-Β½ kg (2 lb 13 oz-3 lb 6 oz) in weight in White Wine Court-bouillon and allow to cool in the liquid. Drain the fish, remove the head and tail and keep on one side for further use. Remove the skin from the fish then carefully remove the two fillets from the centre bone. Decorate each fillet with leaves of tarragon, chervil, lobster coral, cooked white of egg etc.

Arrange the fillets side by side with the backs to the centre, on a tomato Mousse which has been set in a long white or coloured, porcelain or china dish, approximately 5 cm (2 in) deep.

Replace the head and tail correctly and coat the whole with good Fish Aspic Jelly almost at setting point. Allow the jelly to set then present the dish on a block of clear ice or set it in a bed of crushed ice.