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3585 Mousselines de Lièvre
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
These are moulded in the same way as for other cold Mousselines and using the same mixture as in the preceding recipe.
When they have become well set in the refrigerator, coat them with a light brown Sauce Chaud- froid flavoured with hare Fumet. Decorate with neat shapes of truffle
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