Swedish Fish Mould
|Haddock||1 1⁄4 Pound|
|Butter||1⁄2 Cup (8 tbs), softened|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1 Dash|
|Eggs||4 , separated|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs), sifted|
|Chopped parsley||1 Tablespoon|
1. Preheat oven to moderate (350° F.).
2. Grind the raw fish three or four times. Blend in the butter and seasonings and cream until smooth.
3. Beat together the egg yolks, flour and milk. Add by spoonfuls to the fish, beating constantly until the mixture is blended. Should the mixture curdle, add two teaspoons hot butter and beat until the mixture is smooth. If desired, the blending can be done in an electric mixer at low speed.
4. Beat the egg whites until stiff but not dry. Whip the cream until stiff. Fold egg whites, then cream into the fish mixture.
5. Pour the mixture into a greased two-quart mold that has been sprinkled with fine bread crumbs; the mixture should fill the mold only three-quarters full. Cover with greased waxed paper.
6. Place the mold in a pan of warm water and bake one to one and one-half hours.
7. Unmold on a platter and garnish with parsley