SC - french cooking or is Ham mousse just a fancy sausage?

[Robin Carroll-Mann]

<snip> 
> > 4.  Finally is a meat based mousse period? 
> If by mousse you mean a finely minced paste of meat, then the answer is
> yes. Paste en pot de mouton is best if you can make a super fine mince of
> onions and lamb and cook it for a long time in spices and
> vinegar...mmmm....If you mean a fluffy mix of mayo and meat, then no. 
> 
> Come to think of it, can anyone think of ANY fluffy medieval food? The
> first one I think of is snow, but that's a bit late to be medieval.
> 
> Hope this helps...
> --Anne-Marie

Interested in sharing a recipe for that mousse Anne-Marie???????

With begging bowl and fork at attention,
Bogdan

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