Seafood Mousse with Shrimp Sauce
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was provided by Cindy Hartlin from Oakville,
lb Scallops (thawed if frozen)
2 tb Butter, melted
1 tb All-purpose flour
1 Egg, lightly beaten
3/4 ts Salt
1/4 ts White pepper
2 c Light cream
Shrimp sauce(recipe follows)
1/4 c Butter
1/4 c All-purpose flour
2 1/4 c Milk
4 ts Lemon juice
1 c Cooked salad shrimp
food processor, chop scallops finely.
butter, flour, egg, salt, pepper and nutmeg.
machine running, gradually pour in cream.
to greased 4 cup mould and cover with lid or foil.
in small roasting pan and pour enough boiling water
into the pan to come halfway up the side of mould.
in 350ºF oven for 1 hour or until firm to the touch
and toothpick inserted in center comes out clean,
adding more water to pan if necessary to maintain
mould from water. Leave to stand for 10 minutes.
edges of mousse with point of sharp knife. Iinvert
heated platter over the top and unmould.
half of the Shrimp Sauce over and garnish with lemon
immediately and pass remaining sauce separately.
make shrimp sauce:
a saucepan, melt the butter over medium heat.
in flour and cook, stirring, for 1 minute.
in milk and bring to boil, stirring constantly.
heat to medium-low and cook, stirring, for 5 minutes
or until smooth and sauce coats back of spoon.
in lemon juice and add pepper to taste.
shrimp and heat through.
6 - 8
Canadian Living Entertaining Cookbook