Mousseline Sauce
From The "Queen" cookery books: Entrees, 1901
Plain, white, green, or red mayonnaise can be used.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 106. The excerpt below is the record exactly as published.
Mousseline Sauce. — Stir together a gill of aspic whipped till stiff: and frothy, a gill of mayonnaise sauce, and a gill of stiffly whipped cream, with a dust of coralline pepper and of caster sugar, and a small spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.