Mousse of Rabbit (Mousse de Lapin) a la Hammond

Ingredients

• part of the fillet from the saddle (about one pound)
• the whites of two eggs
• about a pint and a half of milk and cream
• pepper
• salt
• a little sherry

Method

1. 1

   Put part of the fillet from the saddle through the machine about five times; add the whites of two eggs; press it through a very fine sieve, put in a saucepan on ice, stir until it begins to get cold, then mix milk and cream.

2. 2

   Work the milk and cream in gradually, beating it all the time.

3. 3

   When about a pint and a half of milk and cream has been used, add pepper and salt to taste and a little sherry, then add more milk and cream until of the right consistence.

4. 4

   Butter a ring mould; decorate with truffles and Spanish pepper; fill with the mousse of rabbit; put in a pan of boiling water; let simmer slowly from ten to twelve minutes — well covered.

5. 5

   When done, turn out on a paper doily; garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 368. The excerpt below is the record exactly as published.

ousse of Rabbit ( Mousse de Lapin) a la Hammond Put part of the fillet from the saddle (about one pound) through the machine about five times; add the whites of two eggs; press it through a very fine sieve, put in a saucepan on ice, stir until it begins to get cold, then mix milk and cream. Work the milk and cream in gradually, beating it all the time. When about a pint and a half of milk and cream has been used, add pepper and salt to taste and a little sherry

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