Serves: 6
Follow directions for Cold Fish Mousse. After baking approximately 45 minutes, let stand 10 minutes in a warm place. Unmold onto a hot serving dish. Pour a ribbon of Sauce Dugléré (following recipe) down the center and sprinkle with minced parsley. Serve rest of sauce separately.
This Hot Fish Mousse With Sauce Dugléré recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
