Mousse of Squab

Ingredients

• two squabs
• four tablespoons pate de foie gras
• four tablespoons dissolved Cox’s gelatine
• two tablespoons sherry
• three tablespoons whipped cream
• pepper and salt to taste

Method

1. 1

   Cook squabs in water with onions, carrots, bay leaves, pepper, and salt until tender.

2. 2

   Remove skin and bones, pass meat through a machine.

3. 3

   Combine with pate de foie gras, gelatine, sherry, and seasonings in a saucepan.

4. 4

   Stir until thick, then add whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 328. The excerpt below is the record exactly as published.

mousse of squabs au foie gras; leave on ice until cold. Turn out and place on a foundation of hominy on a paper doily; garnish with lettuce leaves and chopped aspic. Serve with any kind of salad in the centre, or with aurorian sauce or mayonnaise dressing, as a cold dish for luncheon, dinner, or supper. Filling. Take two squabs that have been cleaned and cooked in water (sufficient to cover them), onions, carrots, a few bay leaves, pepper and salt, and left in the juice until cold. Remove the skin and bones; pass the meat through machine twice. To the cup of squab add four tablespoons pate de foie gras (if not at hand, mock pate will do instead); put in a saucepan, add four tablespoons dis¬ solved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste; stir until it begins to thicken, then add three tablespoons whipped cream

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