Description
This mousse is used with the Red Salpicon of Lobster in the fabulous Mousse of Sole Cardinale. It could be used for any number of similar recipes.
Yield
4 Servings
Preparation time
10 minutes
Ingredients
10 oz Sole (fillets)
3 Egg Whites
3⁄4 c Heavy Cream
2 T Madeira
Instructions
- Chop the sole fillets coarsely, then puree them in a food processor.
- Put the puree in an electric mixer. At moderate speed, add the egg whites one by one until well-blended.
- Add the cream in a slow steady stream, until well-blended.
- Stir in the Madeira.
- Refrigerate until ready to use.
Source
adapted from Ned Bradford's Boston's Locke-Ober Cafe, ca 1978