Lamb Mousse

Ingredients for Lamb Mousse

Instructions for Lamb Mousse

To prepare the Lamb Mousse recipe, please follow these instructions:

The lamb, onion and margarine are blended into a mousse.

The house block is softened in cold water for 5 minutes.

The mushrooms are made clean and cut into slices, after which they are seasoned with finely chopped red onions for a few minutes. A little fluid has now formed on the forehead; Mushrooms and onions are taken from the forehead.

Boil the pan with 1 dl water. Now add the 2 chopped husblas and season with salt.

Mushrooms and onion are placed at the bottom of a small bowl. On top of this pour the soup from the forehead, which is kept cold until it is almost stiffened.

Place the mousse on top and press gently into the almost stiff jelly. Set to cold for use.

Served as a starter with a piece of toast or flute.

Also tastes good with avocadosovs and is delicious as an order.