Cold Hare Mousselines

Origin: Paris, France

Source: Auguste Escoffier, 1903

Ingredients

Instructions

  1. Mould them as for the other cold Mousselines, using the Mousse mixture above.
  2. Let them firm up well in the cooling cabinet.
  3. Coat them with a light brown sauce Chaud-froid with hare fumet.
  4. Decorate them with truffles.
  5. Range them in a square deep dish and cover them with jelly.

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