Mousseline Alexandra

Ingredients

• a small thin slice of salmon
• Drain on a napkin
• coat with Mornay sauce
• small asparagus-heads

Method

1. 1

   Make a forcemeat of salmon, mold the quenelles and place them separately in a buttered saucepan.

2. 2

   Put a small thin slice of salmon on each, and poach them in a very moderate oven, keeping the lid on the pan.

3. 3

   Drain on a napkin, arrange them on a dish, and put a slice of truffle upon each slice of salmon, and coat with Mornay sauce.

4. 4

   Garnish with small asparagus-heads just before dishing up.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 60. The excerpt below is the record exactly as published.

Mousseline Alexandra. Make a forcemeat of salmon, mold the quenelles and place 84 STANDARD COOKERY. them separately in buttered saucepan. Put a small thin slice of salmon on each, and poach them in a very moderate oven, keeping the lid on the pan. Drain on a napkin, arrange them on a dish, and put a slice of truffle upon each slice of salmon, and coat with Mornay sauce. Garnish with small asparagus-heads

Cook this with the app: pantry check, scaling, and the assistant.