Fish Mousseline ~ Retro Recipe, Circa 1900’s

post from Sebastian Cooks on 03 November 2009 05:43:00 PM. © Sebastian Cooks

Turn-of-the-century tastes were big on bland. This Tea Room recipe uses a only “suspicion” of pepper and Worchestershire sauce for seasoning. I’m always surprised when I run into Worchestershire Sauce in a vintage recipe. Somehow, I just don’t see it as 150 years old or as a fermented fish sauce.

First popularized 1837 by a couple of chemists in Worchester, England, Worchestershire Sauce is made from malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and spices.

The vegetarian version tastes close enough to the traditional anchovy based sauce as a subsitute so that many of the industry standbys: Bloody Marys, Caesar Salad, even my summer favorite, Micheladas can be just as well seasoned as those made with the original flavor.

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