Mousse of Venison a la Ericsson

Ingredients

• about three-quarters of a pound of venison
• whites of two eggs
• pepper
• salt
• a little sherry
• mix milk
• and cream

Method

1. 1

   Put venison through the machine five or six times, add the whites of two eggs, press through a fine sieve, put in a saucepan in a bowl of ice and stir until it begins to get cold.

2. 2

   Mix milk and cream, gradually add to the mousse while beating.

3. 3

   When about half quantity of milk and cream has been used, add pepper, salt, and sherry; then add more milk and cream.

4. 4

   Test for consistency.

5. 5

   Butter a ring mould, decorate with truffles and Spanish pepper, fill with mousse, simmer in hot water for 10-15 minutes — well covered.

6. 6

   Turn out on a platter on a paper doily; garnish with parsley.

7. 7

   Serve with truffle sauce in the centre.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 363. The excerpt below is the record exactly as published.

ousse de Venaison) a la Ericsson Put about three-quarters of a pound of venison through the machine five or six times, add the whites of two eggs, press it through a very fine sieve, put in a saucepan in a bowl of ice and stir until it begins to get cold. Then mix milk and cream, and put it gradually into the mousse, beating it all the time. When about half quantity of milk and cream has been used, add some pepper and salt and a little sherry

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