Mousse of Sole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds fillet of sole
  • 2 egg whites
  • 2 cups heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Dash of cayenne pepper
  • ¼ teaspoon grated nutmeg


  1. Grind the sole four times, using a fine grinding wheel, or blend in an electric blender on high speed. If using the blender, work on only a little of the fish at a time, blending until the fish is very finely shredded. Then pound it with a wooden spoon.

  2. Place the sole in a mixing bowl and place the bowl over cracked ice. Gradually beat in the egg whites, using a whisk or wooden spoon.

  3. Stir in the cream, a little at a time, making certain it is absorbed after each addition.

  4. Season with the salt, pepper, cayenne and nutmeg. Allow the mixture to stand in the bowl over ice for one hour.

  5. Preheat oven to moderate (350°F.).

  6. Stir the mousse and pour it into a buttered fish mold. Cover with wax paper or buttered brown paper and set the mold in a pan containing one inch of hot water.

  7. Bake for about twenty-five minutes, until firm. Unmold the mousse and serve it hot with Lobster Sauce or Shrimp Sauce.

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