Mousseline and Mousses
From Gancel's culinary encyclopedia of modern cooking, 1920
This can be served hot or cold.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 12. The excerpt below is the record exactly as published.
Mousseline and Mousses, Alight preparation for in¬ valids, chicken, game, shellfish, fish, etc. Cold, mous¬ ses. i quart of divers cooked puree, 3 gill good ch. jelly, 4 gill veloute sauce, 4 gill whipped cream
Cook this with the app: pantry check, scaling, and the assistant.