Mousseline Alexandra
From A guide to modern cookery, 1909
Serves 4
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 157. The excerpt below is the record exactly as published.
MOUSSELINE ALEXANDRA Having made the salmon mousseline forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil con- taining them. Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze. Garnish the centre of the dish with very small peas or asparagus-heads
Cook this with the app: pantry check, scaling, and the assistant.