Cold Hare Mousse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Hare fillets
- Butter
- Cognac
- Jelly made from a fumet of the hare's trimmings and carcass
Instructions
- Proceed according to the ordinary method for cold Mousses.
- Use by preference the fillets of hare, tossed in butter and cooled.
- Deglaze the pan with Cognac.
- Pound the fillets, adding the deglazing to them.
- Use a jelly made from a fumet drawn from the trimmings and the carcass.