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Quenelles of Mousse of Venison with Mushroom Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Similar cold dishes can be made from venison as from lamb and mutton.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
18Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories18 kcal
Protein3.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol13 mg
Sodium7.5 mg
Potassium47 mg
Calcium0.7 mg
Iron0.5 mg
Magnesium3.4 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate0.6 mcg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 363. The excerpt below is the record exactly as published.
Quenelles of Mousse of Venison with Mushroom Sauce Quenelles de Mousse de Venaison, Sauce Champignon [See recipe: Mousse of Venison.] Put a tablespoonful in hot water and poach; take out, leave to get cold; when cold, dip in egg and bread crumbs and fry in very hot fat until golden brown. Arrange on a paper doily; garnish with parsley; dish up in circular style with brown sauce in the centre
Cook this with the app: pantry check, scaling, and the assistant.