3585 Mousselines de Lièvre

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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, arrange in a deep dish and cover with jelly.