Mousse of Veal with String Beans a la Pompadour

Ingredients

• one quart string beans
• a little baking soda
• salt
• three cups of the mousse

Method

1. 1

   Cook string beans in hot water with baking soda and salt until tender.

2. 2

   Butter a ring mold, line with beans, fill with mousse mixed with small pieces of beans, and flavor.

3. 3

   Cook until set.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 215. The excerpt below is the record exactly as published.

Mousse of Veal with String Beans a la Pompadour Mousse de Veau aux Haricots verts, a la Pompadour Take one quart string beans, and put them in hot water with a little baking soda and salt; cook until nice, tender, and very green (take care not to cook too long, for then they would turn brown). Drain up, sprinkle with cold water, put on a board. Butter a ring mould; line the mould with the string beans, pompadour style, one after the other as close as possible; do not let them go on a bias, they must stand straight up; then fill with the mousse de veau aux haricots. Cut the rest of the string beans in very small pieces as big as a half pea; take three cups of the mousse

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