Truffled Fish Mousseline, No. 1

1 cup of fish pulp (½ pound) ½ cup of panada 3 whites of egg, unbeaten ½ teaspoonful of salt

1/3 cup of butter

1 cup of cream, beaten firm

Truffles as needed

Butter a fish mold very thoroughly; cut truffles into thin slices, and these into half rounds and strips to fit the depressions in the mold. Sprinkle a little melted butter over the pieces of truffle, here and there, to help hold them in place, cover and let stand on the ice until ready for use. This may be done the day before the dish is to be served. Any firm fish may be used (black bass will not do), halibut or flounder are suitable. Pound the pulp, scraped from the fibers, in a wooden bowl, add the panada and salt and pound again, then the butter, and when all is smooth the whites of egg, one after another. Press through a sieve. Then gradually beat in the cream, beating it in thoroughly and smoothly. Fill the decorated mold solid and make the top perfectly smooth. Cook as usual. It will take from twenty-five to forty minutes. When unmolded set around it duchesse potato rosettes with a cooked potato ball above, sprinkle the balls with parsley. The rosettes should be brushed with beaten egg and browned on the edges in the oven. Serve with any fish sauce. The trimmings will give stock.

Truffled Fish Mousse, No. 2

1 cup of fish pulp ½ cup of white sauce 2 whites of egg, unbeaten

½ teaspoonful of salt

2 whites of eggs, beaten dry

1 cup of cream, beaten firm

Press the mixture through the sieve after the unbeaten whites of egg are thoroughly blended with the other ingredients, then beat in the beaten whites and cream, mix thoroughly and finish as above.