This mousse is really a bavarois without sugar. Cook two pounds of tomato (cleared of skin and seeds and roughly chopped) in two ounces of butter. When the pulp is well mixed with the butter add two tablespoonfuls of white sauce Bechamel thickened with ten leaves of gelatine per quart of the sauce.

Rub through sieve; and add to the preparation when cold, half of its volume of whipped cream. It is better not to whip the cream well, say, not more than half. Season to taste with lemon-juice, and if necessary a little salt and cayenne.