2133 Mousse de Homard

Name: Mousse de Homard (Lobster Mousse)
Cuisine: France
Ingredients: brandy; cold fish velout; lobster; jelly; fish; mirepoix; cayenne; whipped cream

Lobster Mousse

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cook the lobscr with a few tablespoons of Mirepoix à la Bordelaise, 5 dl (18 fl oz or