Okay, so my Boston Cooking School Cook-Book by Fannie Merrit Farmer has a recipe for both chicken mousse and salmon forcemeat. With a slight stretch, you could believe that the forcemeat is akin to mousse, although it was never fully puréed or fluffed with cream or egg whites. The existence of the chicken mousse means they were aware of the mousse concept back in 1922, which is the copyright of my copy. It's hard to know what recipes where added between the time of the first copyright in 1896 and 1922. More research shows that Marie-Antoine Carême was also doing mousse stuff during the early 1800s, which means it's not so much of a stretch to say that people have been doing salmon mousse for three hundred years. Now, were they serving it on cucumber rounds back then? My research also reminded me that the famous French chef, François Pierre La Varenne, who headed up the Marquis d'Uxelles kitchens in Dijon, perfected mushrooms duxelles in the mid to late 1600s and named them for his boss. My point there is that Howie could argue that his dish is definitely at least FOUR hundred years old. However, so while Hung isn't wrong about how old his dish is, I'm not sure he should cling so tenaciously to it as a selling point. After all, Catherine de Medici had just introduced forks to France a mere eighty-ish years before.
Episode Report CardKeckler: A+ | 852 USERS: B
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