Thursday, November 13, 2008

Whitebait Mousse

Line mould with asparagus, cucumber or parsley. Whip 1 cup of cream. Add 1 large tin St George's whitebait, salt, pepper and nutmeg. Dissolve small dstspn of gelatine in 2 tbspns of very hot water and 1 tbspn lemon juice. When nearly cold add to the other mixture. Mix thoroughly and pour into mould. Chill for 4 hours. Turn out and serve with crisp lettuce and asparagus. Garnish with lemon or with parsley.

Contributed by Mrs. I. S. D. Hayward in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.57.

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