1517 Mousse from rye rusks

Muss iz rzhanykh sukharej

Method

Dry out black bread until it browns but do not let it burn. Break up the bread, pour one glass of the crumbs into a stoneware bowl, add 3 glasses of boiling water from the samovar, and cover with a plate for 15 minutes. Immediately strain through a fine sieve, measure and, if there is less than 3 glasses, add more boiling water, pouring it over the bread in the sieve. Add ½ lb sugar and 5 isinglass or 5 sheets gelatin and bring to a boil to dissolve the gelatin. Pour into a soup tureen and let it cool. When it begins to set, beat with a whisk over ice until it foams, transfer to a mold, and chill, etc.

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