Mousseline de Saumon
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 DE SAUMON In Part I. I dealt with the preparation of mousseline force- meat (No. 195), and also the method of poaching spoon-moulded quenelles (No. 205). Now mousselines are only large quenelles which derive their name from the very light forcemeat of which they are composed. These mousseline quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described. 798—MOUSSELINE ALEXANDRA Having made the salmon
Cook this with the app: pantry check, scaling, and the assistant.