Mousseline de Saumon a la Tosca
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 A LA TOSCA Combine one and one-half oz. of crayfish cream-cullis with each pound of the salmon mousseline forcemeat. Mould and poach as above, drain, and arrange in a circle on a dish. Garnish each mousseline with a thin slice of milt cooked in lightly-browned butter, four crayfish tails
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