Sole Mousse

Summary

Yield	Servings
Source	adapted from Ned Bradford's Boston's Locke-Ober Cafe, ca 1978
Prep time	10 minutes
Region

This mousse is used with the Red Salpicon of Lobster in the fabulous Mousse of Sole Cardinale. It could be used for any number of similar recipes.

Chop the sole fillets coarsely, then puree them in a food processor.
Put the puree in an electric mixer. At moderate speed, add the egg whites one by one until well-blended.
Add the cream in a slow steady stream, until well-blended.
Stir in the Madeira.
Refrigerate until ready to use.

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