Seafood Mousse - cooking recipe

Ingredients

1 lb. sole
1/4 lb. crabmeat, cooked
1/4 lb. lobster meat, cooked
1/4 lb. shrimp, cooked
3 egg whites
1/2 c. brandy
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. white pepper
cayenne pepper to taste
1 1/2 c. very cold heavy cream
Sauce

Preparation

Preheat oven to 350\u00b0.
Cover sole with 3/4 cup boiling water and poach 2 to 3 minutes.
Cool and drain.
Put fish, cooked shellfish and egg whites in the bowl of a processor and process until smooth.
Turn into a large chilled bowl and add brandy and seasonings.
Stir to blend.
Add cream slowly, mixing thoroughly until well blended and thick.
Pour into a buttered ring mold; place it in a pan filled with a few inches of hot water and bake 35 minutes, or until top is firm.
Unmold and serve hot with sauce.