Duemousse

Ingredients for Duemousse

Instructions for Duemousse

To prepare the Duemousse recipe, please follow these instructions:

The pigeons are emptied and deboned. Put the delivery and hearts aside. Crush the hulls and put them in a pan. Brown them in a spoon. Goose fat, then add the peeled carrot and the pinned onion, both chopped, and the spice bouquet. Cover with water and let it boil without lid for 1 hour.

Meanwhile, smoked pork chop and dough meat, hearts and liver, chicken liver and juniper berries are finely chopped in a meat chopper. The goose fat is melted and one third of it is added chopped meat with a little salt. Pour this mixture into a poste shape, put on and bag it in a water bath in a preheated oven at 180 degrees for 2 hours.

In the meantime pour the duvet through a sieve and cook it until it has a syrupy consistency. When the meat mixture is baked, it is taken out of the oven and stirred together with the funded fund. It all passes through a fine-mesh sieve.

Stir the mousse smoothly and uniformly with a whisk in a bowl, placed in a larger bowl of ice cubes; Add a little bit of the rest of the melted goose fat. Finally stir Rice salt and pepper into the mousse. It is seasoned with salt. Pour the mousse into a poste shape and cover the surface with a thin layer of grease.

Put the mold in the fridge for 24 hours.

It is served as cold starter with roasted slices of landbread.