Mousse de Volaille Froide
From A guide to modern cookery, 1909
Serves 4
Excellent for suppers.
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 312. The excerpt below is the record exactly as published.
MOUSSE DE VOLAILLE FROIDE The carefully boned and skinned meat of a poached fowl may be used in the preparation of this mousse, but a freshly- roasted fowl, scarcely cooled, is preferable; the latter’s flavour being more delicate and more distinct. The quantities and the mode of procedure for cold fowl mousse are those given under ‘‘ mousse de tomates ’
Cook this with the app: pantry check, scaling, and the assistant.