RECIPES ARE ALL FROM s.o.a.r.
SPINACH MOUSSE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Masterchefs
Norleans
Amount Measure Ingredient -- Preparation Method
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6 lb Spinach, fresh
6 ea Egg whites
1 pn Nutmeg
1/4 ts Salt
1/4 ts Pepper
4 oz Cream, heavy
Blanch spinach for 30 seconds and drain
thoroughly.
Put into a food processor with egg whites,
nutmeg, salt and pepper. Process for 1 minute.
Drizzle in cream while processing.
Chill.
SALMON MOUSSE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
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3 tb Flour
3 tb Powdered sugar
2 ts Dijon style mustard
2 ts Salt
Few grains cayenne
4 Eggs
1 1/2 c Milk
1/2 c Tarragon vinegar
3 tb Melted butter
2 Plain gelatin, envelope
1/4 c Water, cold
3 c Salmon, flaked
1 c Cream, whipped
Mix flour, sugar, mustard, salt and cayenne in top of
double boiler. Add eggs and whisk until smooth. Add
milk. Stir in vinegar, slowly (or it will curdle);
mix well. Cook over hot water until thickened,
stirring constantly. Add butter. Soften gelatin in
cold water; add to hot mixture. Stir until gelatin
is completely dissolved. Add salmon. Chill, stirring
occasionally. When slightly thickened, fold in
whipped cream. Turn into a 2 quart fish shaped mold
rinsed with cold water.
Unmold on lettuce. Decorate with slices of pimento,
olive, and thin slices of radish set in appropriate
places for eyes and scales.
* Exported from MasterCook II *
Cucumber Mousse
Recipe By : Mrs. M. M. Alexander
Serving Size : 10 Preparation Time :0:30
Categories : Salads To Post
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups Boiling Water
3 3 Oz. Pkgs. Lemon Gelatin Powder
1 Package Unflavored Gelatin*
1 Teaspoon Salt
1/3 Cup White Vinegar
1 1/2 Cups Sour Cream
3/4 Cup Mayonnaise
3 Cups Cucumber -- peeled & grated
2 Tablespoons Green Onions -- chopped
Pour boiling water over the lemon gelatin and stir until dissolved. Add
unflavored gelatin which has been softened, salt, and white vinegar.
Place in refrigerator until gelatin mixture begins to thicken. Beat
with electric mixer until gelatin mixture is foamy, 2 to 3 minutes.
Fold in, or beat in at low speed with mixer, sour cream and mayonnaise.
Add cucumber and onion, mixing thoroughly. Place in a well greased 2
quart mold and chill until set, about 2 hours. To unmold place a warm
cloth around the mold to loosen it. Garnish with cucumber slices so
your guests will not mistake this for a lime dessert mold.
Serves: 8 to 10
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
1 Lb. fresh asparagus or 2 pkg. (10 oz. each -- frozen)
2 eggs -- beaten
1/2 Tsp. nutmeg
salt and freshly ground white pepper
1/2 C. heavy cream
parsley sprigs and lemon wedge for garnish
Lemon Sauce
Sauce:
1/2 C. asparagus cooking liquid
3 egg yolks
3 Tbsp. lemon juice
* Exported from MasterCook *
Asparagus Mousse With Lemon Sauce
1 Lb. fresh asparagus or 2 pkg. (10 oz. each -- frozen)
2 eggs -- beaten
1/2 Tsp. nutmeg
salt and freshly ground white pepper
1/2 C. heavy cream
parsley sprigs and lemon wedge for garnish
Lemon Sauce
Sauce:
1/2 C. asparagus cooking liquid
3 egg yolks
3 Tbsp. lemon juice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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Steam asparagus in boiling salted water until barely
tender. Drain cooking liquid, reserving 1/2 cup for sauce.
Cut asparagus in 1-inch lengths. Puree in blender or proces-
sor. Preheat oven to 375 degrees. Blend asparagus puree with eggs
and seasonings. Bring cream to a boil and stir in puree. Pour
into 1-quart souffle dish or individual molds. Cover with foil
punctured in several places to let steam escape during baking.
Place casserole in oven in a larger pan filled with water.
Unmold and garnish with parsley and lemon.
Sauce: If more than 1/2 cup asparagus liquid remains,
cook it down over double boiler. Whisk egg yolks and lemon
juice until mixture is light and doubled in size. Whisk into
asparagus liquid until sauce is thick, cooking just 3 minutes
to prevent curdling.
