A guide to modern cookery

and woolly taste to them, whereas, when it is only half-whipped, it renders them unctuous and fresh to the palate. From the point of view of delicacy, the respective results of the two methods do not bear comparison. 815—OTHER PREPARATIONS OF TROUT after the same recipe By proceeding exactly as directed in the foregoing recipe, and by substituting one of the following _mousses_ for the “Mousse de Tomates,” it will be found that considerable variety may be introduced into menus:— 1. +Crayfish Mousse+ with fillets of trout, decked with crayfish tails and tarragon leaves. 2. +Lobster Mousse+ with fillets of trout, decked with slices of lobster, coral, and chervil. 3. +Shrimp Mousse+ with fillets of trout, decked with crayfish tails and capers. 4. +Capsicum Mousse+ with fillets of trout, decked with strips of grilled capsicum. 5. +Physalia Mousse+ with fillets of trout, decked with chervil, tarragon, and bunches of physalia around the fillets. 6. +Green Pimentos Mousse+ with fillets of trout, decked with strips of green pimentos. 7. +Early-season Herb Mousse+ with fillets of trout, decked with chopped, hard-boiled eggs, and chopped parsley. 8. +Volnay Mousse+ with fillets of trout, decked with anchovy fillets, capers, and olives. 9. +Chambertin Mousse+ with fillets of trout decked like No. 8. N.B.—In the making of “Mousse au Volnay” and “au Chambertin” the base of the preparations is supplied by cleared velouté, to which is added the reduced cooking-liquor of the trout. All these recipes are equally suitable for sole or chicken-turbot. 815a—ONDINES AUX CREVETTES ROSES Prepare a very delicate trout mousse, mould it in egg-moulds, and garnish the centre with trimmed prawns’ tails. Let the _mousse_ set; then speedily turn the ondines out of their moulds, and lay them in a deep entrée-dish. Between each of them lay a few prawns, the tails of which should be shelled. Cover the whole, little by little, with some excellent, half-melted jelly; here and there add a few sprigs of chervil, and then fill up the dish with jelly, so as to completely cover the _mousses_. 816—FRESH-WATER TROUT The best are those procured in mountainous districts,