Mousse of Crabmeat “Rainbow Room”

Name: Mousse of Crabmeat “Rainbow Room”
Yield: Serves 6
Ingredients: ½ level teaspoon chopped fresh chervil; 2 egg yolks; ½ pound fillets of white fish; ½ pound fillet of pike; 2 eggs; 6 ounces fresh butter, diced; 2 tablespoons cognac; ½ pint whipped cream (measured after whipping); 5 ounces crabmeat, flaked; salt and freshly ground black pepper; generous pinch of nutmeg; 1 tablespoon finely chopped parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

½ pound fillet of pike
½ pound fillets of white fish
6

Starter
Pescatarian
Gluten-free

Method

Make sure that pike and white fish fillets are free of bones, and put them through the mincer. Pound in a mortar until smooth. Then force the pounded fish through a strainer and work it again in the mortar. Gradually incorporate diced fresh butter, eggs and additional egg yolks, and chopped chervil and parsley; season to taste with salt, freshly ground black pepper and nutmeg. Work for 15 minut