| How To Cook: |
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1. Butter a 9-inch tube tin, then coat generously with breadcrumbs.
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2. Sieve together the flour and potato flour.
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3. Mix the minced fish and the melted butter; beat vigorously (using a wooden spoon), then beat in the egg yolks.
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4. Sprinkle in the sifted flour mixture, salt, pepper and allspice and stir in.
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5. Gradually add the milk, beating thoroughly until well blended.
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6. Gently fold in the stiffly beaten egg whites until well blended.
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7. Turn the mixture into the prepared tube tin and place this in a large pan of boiling water.
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8. Put into a moderate oven (350°F) and bake for 1 hour 10 minutes, or until a cocktail stick inserted in the centre of the mixture comes out clean. (If top of mousse gets too brown before baking time is finished, cover with metal foil.)
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9. Remove the pan from the water and let it stand for 5 minutes.
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10. With a spatula carefully loosen the edges, then unmould carefully on to a heated dish.
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TIP:
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1. Serve with lobster sauce and lemon wedges.
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2. Cucumber relish and parsleyed new potatoes make good accompaniments.
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