Mousses de Gibier

Ingredients

• 1 lb. of raw game, pheasant, partridge, or any other bird
• 6 oz. pork (fresh)
• 3 raw eggs
• 3 oz. panade
• 1 No. 12 size jar foie gras
• 1 gill brown sauce (Espagnole)
• 1 gill supreme sauce
• 1 oz. fresh butter
• 1 oz. meat-glaze
• pepper
• salt
• aromatics

Method

1. 1

   Cut the game and pork into small pieces.

2. 2

   Pound these in a mortar till smooth, then add the panade.

3. 3

   Mix thoroughly and work in the yolks of the eggs and the foie gras.

4. 4

   Add the brown sauce, season to taste with pepper, salt, and aromatic seasoning, and rub the whole through a fine wire sieve.

5. 5

   Test the consistency of the farce in some boiling water.

6. 6

   If found too stiff, add a little more sauce; if too thin, add a little more panade, then stir in the chopped truffles.

7. 7

   Beat up the whites of eggs to a stiff froth, and add to the mixture.

8. 8

   Fill up several small-sized lion moulds, previously buttered.

9. 9

   Shake the moulds so that the farce sets well into the shapes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 317. The excerpt below is the record exactly as published.

Mousses de Gibier ala Lion d’ Or.— About 1 lb. of raw game, pheasant, partridge, or any other bird (freed from skin and bones), 6 oz. pork (fresh), 3 raw eggs, 3 oz. panade (No. 8), 1 No. 12 size jar foie gras, 1 gill brown sauce (Espagnole, No. 236), pepper, salt, and aromatics, 1 gill supreme sauce (No. 210), 1 oz. fresh butter, 1 oz. meat-glaze

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