red bell pepper mousse
 
1/4 lb.  red bell pepper cooked and mashed
1/4 lb.  butter
1 cup  cold bechamel sauce, salt, pepper
 
mix the mashed peppers to the butter and cold bechamel sauce. season. 
blend 
well. 
 
bechamel sauce: 
 
5 Tbsp  level butter*
5 Tbsp  level flour
1-3/4 cup  cold milk**
  salt
  pepper
 
put 5 level tbsp. of butter into a pan and melt over low heat. do not 
brown. remove the pan from heat. add 5 level tbsp of flour and stir in 
well with butter* but do not brown. work with this as you would a roux. 
slow and stirring often over low heat. nita add 1 3/4 cups of cold milk**. 
remember cold milk. warm milk will make the mixture lumpy. put back on 
the stove over medium low heat. stir well and bring to slow boil until the 
mixture thickens, salt and pepper to taste and then quickly remove from 
heat. this is sometimes called a white roux. chill for cold mousse. 
 
 
 
 
(ID: 78114) Mirror: rec.food.recipes: Fri, Oct 17, 2003


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