Recipe For Cooking Salmon Mousseline

1/2 pound of uncooked salmon. 3 yolks of eggs. 1/2 cup of thick tomato, or velouté. 4 whites of eggs. 12 raw oysters, bearded. Salt and pepper.

Weigh the fish after the skin and bones have been removed. Pound the salmon in a mortar to a smooth pulp; add while pounding the other ingredients, except the whites of the eggs. Beard the oysters and remove the button-shaped muscle before adding to the mixture. Pass the mixture through a purée sieve, and add the whites of the eggs, beaten to a stiff froth. Turn into small bomb moulds well buttered and decorated with truffles if desired. Put the mixture into the moulds very carefully, that the moulds, may be filled perfectly. Set the moulds into timbale moulds that they may stand upright; surround with hot water and let poach in the oven, or on top of the stove, about fifteen minutes, or until firm to the touch. Unmould and pour around them a cup and a half of white sauce, made of stock prepared with the trimmings of the fish and oysters, a little cream, lemon juice, and white roux. Just before serving beat into the sauce the remaining egg yolk.