Recipe:Souris a la Creme

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This recipe is approved by RWs self-appointed culinary expert

Mice in Cream, recipe appears in Farley Mowat's novel, Never Cry Wolf

Ingredients[edit]

  • Several Mice
  • Ethyl Alcohol
  • Salt pork or sowbelly (may substitute goat)
  • Flour
  • Spices (salt, pepper)
  • 6 - 8 cloves
  • Cream sauce

Directions[edit]

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.