A guide to modern cookery

the _mousse_ (covered) in a moderate oven, and allow fifty minutes for one prepared in a quart-mould. It is very easy, however, to tell when the _mousse_ is done, by simply thrusting a small knife into it; if the blade of the knife withdraws quite clean, the _mousse_ is cooked. As soon as it is ready, turn the mould upside-down on a dish, and raise it a little in order to allow the liquid, which always accumulates in more or less large quantities, to drain away. Soak up this liquid; gently draw off the mould; take off the paper, and remove the froth which may have formed on the fillets by means of a wet brush. Lay a fine, grooved mushroom on the top of the _mousse_; surround it with _mousseline_ sauce (No. 92), finished with crayfish butter, and send a sauceboat of the same _mousseline_ sauce to the table with the dish. N.B.—This _mousse_ may also be prepared with fillets of sole, of salmon, or of trout, &c. 1008—HADDOCK Sometimes the fish is grilled, but, after having boned it and removed its fins and the greater part of its belly, it is more often cooked in water or milk, either of which moistening is usually short. It is plunged in slightly salted boiling water, and then it is moved to the side of the fire to poach, with lid on. Allow about fifteen minutes for a fish weighing one and one-half lbs. Dish it with a few tablespoonfuls of its cooking-liquor, and, subject to the consumer’s taste, serve some fresh or melted butter separately. When haddock is served at lunch, send to the table with it an egg-sauce and a timbale of potatoes, freshly cooked _à l’anglaise_. =Mackerel (Maquereau)= 1009—MAQUEREAU BOUILLI, SAUCE AUX GROSEILLES Cut the mackerels into three, crosswise, and poach them in _court-bouillon_ with vinegar (No. 163), seasoned with a pinch of fennel per pint. Drain them on a napkin; skin them, and dish them with curled-leaf parsley all round. With the mackerels serve a gooseberry sauce prepared as follows:— _Green Gooseberry Sauce proper to Mackerel._—Cook one