Lamb Mousse a la Walde

Ingredients

• one pound of lamb
• whites of two eggs
• about one and a half pints
• some salt
• cayenne pepper
• three tablespoons sherry

Method

1. 1

   Trim lamb and grind with egg whites.

2. 2

   Stir on ice until cold, then mix in milk and cream.

3. 3

   Adjust seasoning and test consistency in simmering water.

4. 4

   Use for entrees and fillings.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 239. The excerpt below is the record exactly as published.

three tablespoons sherry, and pepper and salt. (If stock is at hand, use it instead of water.) Cook on stove from one to one and a half hours, according to the tenderness of the meat. When done, dissolve one heaping tablespoon flour in half cup water; strain it to the meat; color with kitchen bouquet; simmer for about fifteen minutes, slowly (take care not to let it burn); add little more sherry to taste. When ready to serve, remove the onions and car¬ rots; have ready small pieces of toast on a platter. Serve on top of the toast for breakfast or luncheon. Lamb Mousse ( Mousse d’Agneau) a la Walde Take one pound of lamb, trim well from fat, put through machine about five or six times with the whites of two eggs. When done, put in a saucepan on ice and stir until cold. Then add milk and cream mixed — about one and a half pints. When half of the cream and milk has been added, add some salt, cayenne pepper

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