Mousse de Jambon au Blanc de Poulet
From A guide to modern cookery, 1909
Serves 4
If desired, the collops need not be coated with chaud-froid sauce, but should be covered with aspic.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 273. The excerpt below is the record exactly as published.
MOUSSE DE JAMBON AU BLANC DE POULET Garnish a deep, square dish with some ham mousse. When the latter has set, arrange thereon the suwprémes of a very white, poached fowl. These suprémes, cut into regular collops, should be coated with a white chaud-froid sauce.
Cook this with the app: pantry check, scaling, and the assistant.