Hare Mousse (Hot)

Name: Hare Mousse (Hot)
Ingredients: 1 lb. of raw hare; 3 oz. of finely chopped fried bacon; 2 oz. of ham; 3 egg yolks; ½ gill of cream; pepper; salt; enough reduced Espagnole sauce

From Entrees made easy, 1905

Turn out and serve.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

853Calories

51 gProtein

4 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories853 kcal

Protein51 g

Carbohydrates4.2 g

Fiber0 g

Sugars0 g

Total Fat69 g

Saturated Fat23 g

Monounsaturated Fat19 g

Polyunsaturated Fat5.6 g

Omega-30.2 g

Cholesterol174 mg

Sodium2303 mg

Potassium691 mg

Calcium49 mg

Iron1.3 mg

Magnesium40 mg

Phosphorus495 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A9.4 mcg

Vitamin E3.3 mg

Vitamin K1.4 mcg

Vitamin B60.8 mg

Vitamin B121.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate2.3 mcg

Choline124 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 10. The excerpt below is the record exactly as published.

Hare Mousse (Hot). Chop and pound 1 lb. of raw hare, add to it 3 oz. of finely chopped fried bacon and 2 oz. of ham, mix in 3 egg yolks, and \ gill of cream ; rub it all through a sieve, and mix with it enough reduced Espagnole sauce to make a very light puree, season with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.