Mousses de Perdreaux au Jambon

Ingredients

• Braize a good sized tender partridge
• two hard-boiled egg yolks
• 4 tablespoonfuls of cream
• a handful of cooked green peas
• J oz. of gelatine
• a small glass of port or sherry
• 2 oz. of fine semolina

Method

1. 1

   Braize the partridge, let it cool and remove the meat, pound it with egg yolks, cream, and peas until smooth.

2. 2

   Season and incorporate brown sauce with dissolved gelatine.

3. 3

   Line moulds with aspic jelly, fill with puree, and set on ice.

4. 4

   Boil semolina in seasoned milk, shape, mask with aspic, and serve with mousses.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 71. The excerpt below is the record exactly as published.

Mousses de Perdreaux au Jambon (Cold). (Mousses of Partridge with Ham.) Braize a good sized tender partridge, when done, let it cool and remove the breast, leg, and wing parts, free them from skin and bones, and pound the meat in a mortar adding to it two hard-boiled egg yolks, 4 table- spoonfuls of cream, and a handful of cooked green peas. Mix and pound till smooth. Rub the mixture through a fine sieve, put it into a basin and season with salt, pepper, and a grate of nutmeg. Incorporate about \ gill of rich brown sauce in which J oz. of gelatine has been dissolved ; a small glass of port or sherry added is good, but not essential. Have ready 8 or more small pea-pod shaped moulds, lined with aspic jelly and decorated with green peas. When set fill the moulds with the prepared puree and place them on the ice to set. Boil 2 oz. of fine semolina in \ pint of seasoned milk (

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