Mousseline de Foie Gras a la Bohemienne

Ingredients

• 8 ounces of breast of fowl
• an equal amount of foie gras
• 4 ounces of panada
• 3 egg yolks
• 1 pint of whipped cream
• salt
• pepper
• nutmeg

Method

1. 1

   Pound fine the breast of fowl, add foie gras and panada, then incorporate egg yolks and season.

2. 2

   Rub through a fine sieve and set in a cool place.

3. 3

   Work the forcemeat to make it smooth, and incorporate whipped cream.

4. 4

   Butter small timbal moulds, fill with the preparation, and cook in a bain-marie for 15 minutes.

5. 5

   Unmould and serve with cream paprika sauce.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 16. The excerpt below is the record exactly as published.

MOUSSELINE DE FoiE GrAS A LA BOHEMIENNE — Muslin of Fat Goose Liver, Bohemian Fashion. Pound fine 8 ounces of breast of fowl (or turkey), add first an equal amount of foie gras and 4 ounces of panada, and then by degrees 3 egg yolks, and season with salt, pepper and nutmeg ; rub through a fine sieve and set in a cool place. Work the forcemeat well (in a bowl) to make it smooth, and incorporate gently i pint of whipped cream.

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