Cold Hare Mousselines
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Mousse froide de Lièvre mixture
- Light brown sauce Chaud-froid with hare fumet
- Truffles
- Jelly
Instructions
- Mould them as for the other cold Mousselines, using the Mousse mixture above.
- Let them firm up well in the cooling cabinet.
- Coat them with a light brown sauce Chaud-froid with hare fumet.
- Decorate them with truffles.
- Range them in a square deep dish and cover them with jelly.