3584 Mousse Froide de Lièvre

Cold Hare Mousse

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is prepared in the usual way for cold Mousses using for preference the fillets removed from along the back of the hare, which are sautéed in butter, cooled, then pounded together with the juices of the pan, deglazed with a little brandy.

The jelly used to finish the Mousse should be flavoured with a Fumet prepared from the trimmings and bones of the hare.