SC - french cooking or is Ham mousse just a fancy sausage?
Anne-Marie Rousseau
acrouss at gte.net
Thu Jan 22 20:53:36 PST 1998
Celestria wrote:
>The ham mousse q came ro me when I was making stock. All my stock "sets
>up" in the fridge so it occurred to me that a medieval cook might have
>noticed this phenom during cold winter months added some cream and finely
>minced meat-- et voila--mousse.
There are period recipes for meat (and fish) jellies; what you are usually
doing is cooking down wine or whatever with pigs' feet or the like to make
a stock that will jell, then cooking slices of meat in it, then arranging
the meat in a dish, straining the liquid, and pouring the liquid over the
meat and letting it cool and set.
Elizabeth/Betty Cook
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