Mousse a la Sarah Bernhardt

Ingredients

• 54 lb. of cold roast beef
• a thick round of bread
• two eggs
• i oz. of butter
• a tablespoonful of pate de foie gras
• salt
• pepper
• a piece of tomato
• four pieces of truffle

Method

1. 1

   Mince the cold roast beef and pound it with a pestle and mortar.

2. 2

   Add soaked bread, mix well, and pass through the machine again.

3. 3

   Add eggs, butter, pate de foie gras, salt, and pepper.

4. 4

   Butter a jar, place tomato and truffles at the bottom, add the mixture, press down, cover with buttered paper, and bake in a hot water bath for about fifteen minutes.

5. 5

   Serve with Espagnol sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 231. The excerpt below is the record exactly as published.

Mousse a la Sarah Bernhardt.— Mince in a mincing-machine about 54 lb. of cold roast beef, and then pound up with a pestle and mortar. Add to it a thick round of bread, soaked in milk. Beat and mix well together, and put again through the machine. Turn into a basin and add two eggs, i oz. of butter, a table- spoonful of pate de foie gras (first minced), salt and pepper. Stir well. Well butter a jar and place a buttered paper at the bottom. Into this put a piece of tomato (not too juicy) and four pieces of truffle

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