Mousse and Mousselines of Hare
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Hare flesh
- Sauce Gibier
- Fine purée of chestnuts
Instructions
- Prepare a farce Mousseline by the ordinary method and in the ordinary proportions, taking hare flesh as the principal element.
- For the Mousse de lièvre, proceed as for the other Mousses and accompany it, almost always, with a sauce Gibier.
- For the Mousselines de lièvre, mould and poach them as for those of poultry, and accompany them likewise with a sauce Gibier.
- A fine purée of chestnuts, of celery, or of lentils may be served at the same time.