Sources:
- 500g smoked fish, poached, drained and flaked.
- 1 1/2 tablespoons gelatin.
- 3 tablespoons water.
- 2 tablespoons butter.
- 2 tablespoons plain flour.
- 1 cup evaporated milk.
- salt and pepper.
- 1 small packet cream cheese.
- 1/2 cup chopped gherkin.
- 3 eggs, separated.
- 1 cup whipped cream.
- parsley sprigs.
- soften gelatin in water.
- cook butter and flour together stirring over low heat for three minutes without letting mixture brown.
- gradually add evaporated milk and bring to the boil, stirring.
- cook gently for a few minutes.
- remove from heat and stir in gelatin.
- season.
- add flake fish, softened cheese and gherkin.
- stir2 tablespoons of hot mixture into beaten eggs yolks.
- return all to pan and milk well.
- put aside until just lukewarm.
- fold in stiffly beaten egg whites and whipped cream.
- turn into greased mould and chill until set.
- unboiled and garnish with parsley sprigs.
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