SC - french cooking or is Ham mousse just a fancy sausage?
jeffrey s heilveil
heilveil at students.uiuc.edu
Wed Jan 21 07:24:42 PST 1998
<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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