Sam Arnold’s Frying Pans West Cookbook from 1969.
1 comments — live from bluesky
Clayton Hove · 1 · 16h ago From the preface: Possibly the most outlandish recipe was "moufflé." This is boiled moose nose. I had asked my game purveyor in Montana to save me some moose noses, for I had read about a favorite dish of the French-Canadian trapper called "moufflé," and I was determined to try it.
Clayton Hove · 0 · 16h ago The noses arrived, each about three feet long and covered with thick hair. According to the recipe I'd found in Canada, the cook was instructed to put the nose on a stick and hold it over the fire until the hair burned off.
Clayton Hove · 0 · 16h ago I built a fire on the courtyard of The Fort, and that evening customers walking by saw me roasting a long, ugly, hairy nose over the fire.
Clayton Hove · 0 · 16h ago The smell was hideous. Later I brushed it clean with a wire brush and soaked it overnight in salt water to remove any burnt hair flavor.
Clayton Hove · 1 · 16h ago The moose nose was then boiled with a bit of onion, bay leaf, peppercorn and salt. It turned out to be dull in flavor, extremely bland, and somewhat like a pickled pig's foot in consistency. I put it on the menu for $1.50 per portion, served cold, sliced, and with a piquant sauce.
Clayton Hove · 1 · 16h ago One evening a disbelieving guest wagered $100.00 to another that the "boiled moose nose" on the menu wasn't really moose nose. He lost.