Mousse of Wild Duck a la Edna Catharina

Ingredients

• each pound of duck
• whites of three eggs
• milk
• cream
• pepper
• salt
• flavor with Madeira wine or sherry

Method

1. 1

   Put duck meat through a machine about six times.

2. 2

   Add egg whites and press through a fine sieve.

3. 3

   Stir in a saucepan on ice until cold.

4. 4

   Mix milk and cream, then work into the mousse while beating.

5. 5

   Add pepper, salt, and wine to taste.

6. 6

   Adjust consistency with hot water.

7. 7

   Butter a ring mold, decorate with egg whites and truffles, fill with mousse, and cook in hot water in the oven for 12-15 minutes.

8. 8

   Serve on a hot platter with sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 330. The excerpt below is the record exactly as published.

Mousse of Wild Duck a la Edna Catharina Mousse de Canard sauvage a la Edna Catharina V This makes a beautiful dish from the legs, second joints, and the meat left from the body after the breast is cut away. Put through machine about six times; add to each pound of duck whites of three eggs; press through a very fine sieve; put in a saucepan on ice; stir until it begins to get cold; mix milk and cream together; work the milk and cream into the mousse — beating it all the time. When half quantity of milk and cream has been used, add pepper and salt and flavor with Madeira wine or sherry

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