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, Brown Game Stock.

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.