01 February 2014

Mouse Mousse



The jacket flap of Moose Mousse by Robert Gilbert tells the story.

"There is a rumor going around...that the trouble with most cookbooks was that they are too solemn. Accordingly, they put their heads together and produced this bouillabaisse of inspired nonsense, guaranteed to make a shambles of the kitchen."

Robert Gilbert and his co-conspirator, Nola Langner, put together a collection of rather "exotic" recipes, that are more flights of fancy than actual kitchen fare. Still, as they say, sometimes cookbooks are just too solemn.

The problem with this little book is that it is too lovely. It really is a shame that they didn't produce such a beautiful book of actual exotic recipes. But if you are in the mood for a strange recipe, give this a try.

Mouse Mousse
Pass a mousse through a fine sieve, add 3 beaten egg whites and a cup of light cream. Stir thoroughly and put into individual ramekins. Serves 53, more or less.

I have no source for a moose. If you want a great little cookbook, that will require no cooking, give this little novelty a try.


 

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