Mousse of Lamb (Mousse d’ Agneau) a la Europeenne

Ingredients

• one cup lamb
• whites of two eggs
• three tablespoons cream sauce
• two tablespoons sherry
• pepper
• salt

Method

1. 1

   Butter a ring mould and decorate with Spanish pepper and truffles — any design — and fill with the lamb mousse.

2. 2

   To one cup lamb that has gone through the machine four times add whites of two eggs, three tablespoons cream sauce, two tablespoons sherry, pepper and salt.

3. 3

   Fill half the ring mould with the lamb mousse and half with the mousse of spinach.

4. 4

   Cook in hot water in oven — uncovered — from ten to twelve minutes.

5. 5

   Serve on a hot platter with hollandaise, supreme, or truffle sauce, as an entree for luncheon or dinner.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 237. The excerpt below is the record exactly as published.

Mousse of Lamb ( Mousse d’ Agneau) a la Europeenne Butter a ring mould and decorate with Spanish pepper and truffles — any design — and fill with the lamb mousse. To one cup lamb that has gone through the machine four times add whites of two eggs, three tablespoons cream sauce, two tablespoons sherry, pepper and salt

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