Mousselines de Ris d'Agneau (Cold)

Ingredients

• 8-10 small entree moulds
• a thin layer of aspic
• thin slices of truffle
• thin slices of pistachio
• a layer of aspic cream
• farce composed of finely pounded cold braised lambs' breads
• moisten this with mayonnaise
• a good layer of aspic cream

Method

1. 1

   Line the moulds with aspic, decorate with truffle and pistachio.

2. 2

   Mask with aspic cream, fill with farce of lambs' breads, ham, peas, and mayonnaise.

3. 3

   Top with aspic cream.

4. 4

   Set on ice and unmould when required.

5. 5

   Serve on a foie-gras mousse border with small salad.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.

Mousselines de Ris d'Agneau (Cold). (Lamb's Bread Mousselines.) Line 8-10 small entree moulds of suitable shape (oval bouche or dariole) with a thin layer of aspic. Decorate the bottom of each with thin slices of truffle and pistachio ; when set, mask the moulds completely with a layer of aspic cream. When this is fairly firm, nearly fill the moulds with a farce composed of finely pounded cold Light Entrees. 29 braised lambs' breads, shreds of cooked ham, mixed with cooked green peas and truffle, and moisten this with mayonnaise, before being put into the moulds. Lastly pour a good layer of aspic cream

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