Mousse of Rabbit with String Beans, a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 4
Serve with truffle or hollandaise sauce as an entree for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 368. The excerpt below is the record exactly as published.
Mousse of Rabbit with String Beans, a la Pompadour Mousse de Lapin aux Haricots verts, a la Pompadour Butter a ring mould, line with long strips of cooked string beans in pompadour style. Fill. Filling. Two cups of rabbit mousse [see recipe: Mousse of Rabbit a la Hammond], one and a half cups string beans
Cook this with the app: pantry check, scaling, and the assistant.