3572 Mousses and Mousselines of Hare

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The method and proportions for these are exactly the same as for all other Mousses and Mousselines, of course, using the flesh of hare as the principal ingredient.

Mousses of hare are almost always accompanied with a game sauce. Mousselines are moulded and cooked in the same manner as Mousselines de Volaille and are also accompanied with a game sauce. A fine purée of mushrooms, celery or lentils may also be served at the same time.