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Recipe:Souris a la Creme
Mice in Cream, recipe appears in Farley Mowat's novel, Never Cry Wolf
- Several Mice
- Ethyl Alcohol
- Salt pork or sowbelly (may substitute goat)
- Spices (salt, pepper)
- 6 - 8 cloves
- Cream sauce
Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving.