This recipe is published here with the gracious permission of Ann McElhinney.
Total carbs (calculated using 1 lb. muskrat and 2 cups cream): 22 g 1 muskrat cream 3 hard boiled eggs 1 T dry mustard 1 T flour Black and cayenne pepper and salt Covered prepared muskrat (musk removed and thoroughly washed) with water in a pot with cover, and cook slowly until tender, adding water if needed. Cool and take meat from bones and cut into small pieces with scissors (it is important to use scissors). Save the pot liquor and add an equal quantity of cream. Mash egg yolks, add mustard and flour and stir liquid into it. Season to taste with black and cayenne pepper and salt. Chop egg whitess and, with the meat add to soup after it has boiled. Serve very hot. Sherry may be added at the table or before.
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