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| What You Need: |
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4 pound fish (pike, perch, carp or salmon)
¼ pound butter
5 fresh mushrooms
6 eggs
3 small bread rolls
2 truffles
½ pint milk
¾ pint good mushroom sauce
Salt and pepper
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| How To Cook: |
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1. Wash the fish and remove the skin and bones. Cut the fish into small pieces and pound in a mortar.
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2. Remove the crusts from the bread rolls and soak the white bread in the milk. Mix the soaked bread with the fish, add salt and pepper and sieve the mixture.
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3. Melt the butter in a pan and add the finely chopped mushrooms, stirring slowly for a few minutes over gentle heat. Add this to the fish mixture together with the beaten egg yolks.
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4. Beat the whites of egg to a stiff froth and fold in; then pour the mixture into a buttered mould which is first decorated with the finely chopped truffles.
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5. Steam for 1 hour. Unmould the aspasia. Pour over it half of the mushroom sauce and serve the rest in a sauce-boat.
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