Chapter XVI · Poultry (Volaille) · No. 1819
1819—Mousses et Mousselines de Lièvre
Proceed exactly as for all other mousses and mousselines, except, of course, in regard to the basic ingredient, which in this case is the meat of a hare.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1819, p. 575. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →