Seafood Mousse

• 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

1. Preheat oven to 350u0b0.
2. Cover sole with 3/4 cup boiling water and poach 2 to 3 minutes.
3. Cool and drain.
4. Put fish, cooked shellfish and egg whites in the bowl of a processor and process until smooth.
5. Turn into a large chilled bowl and add brandy and seasonings.
6. Stir to blend.
7. Add cream slowly, mixing thoroughly until well blended and thick.
8. 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.
9. Unmold and serve hot with sauce.

sole, crabmeat, lobster meat, shrimp, egg whites, brandy, salt, thyme, white pepper, cayenne pepper, very cold heavy cream, sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857708 (may not work)