Mousselines de Chapon en Caisses
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 59. The excerpt below is the record exactly as published.
Mousselines de Chapon en Caisses (Cold). (Small Capon Mousselines in Cases.) Prepare a cream-like mixture the same as directed for " Darioles de Creme de Volaille " on page 140, using the remains of boiled capon in place of chicken. Line 8 flat bouche moulds with a thin layer of aspic and decorate each mould with a star of truffle placed in the centre, with small clots of truffle around it. Next coat the moulds with a layer of aspic cream, and fill, when set, with the capon mixture. Place the moulds on the ice to set. Put a little seasoned mixed salad
Cook this with the app: pantry check, scaling, and the assistant.