Mousse de Homard Moulée
From A guide to modern cookery, 1909
Serves 4
Proceed as for the aspic when serving.
Presented as published in 1909. 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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 188. The excerpt below is the record exactly as published.
—MOUSSE DE HOMARD MOULEE When the mousse is intended for moulding, it is well to decorate and ‘‘clothe’’ the mould with fish jelly some time in advance. I have already explained that to ‘‘clothe’’ a mould with jelly, all that is needed is to pour therein a few table- spoonfuls of melted jelly, and then to rock the utensil on ice. By this means a thin even coating sets on the bottom and sides of the mould, which, when the moulding is turned out, swathes the latter in a transparent film. This ‘‘ clothing ’’ of jelly may be made more or less thick, according to the requirements, by simply using more or less jelly, and by proportionately lengthening or shortening the time for rocking the mould. When the mould is clothed, decorate the sides with large slices of very black truffle dipped in melted jelly, that they may stick. This done, fill the receptacle with the prepared mousse
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