Petites Mousses de Homard
From A guide to modern cookery, 1909
Serves 4
Remove paper before serving for presentation.
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 188. The excerpt below is the record exactly as published.
PETITES MOUSSES DE HOMARD For these small mousses, use little cassolettes or silver tim- bales. First let a thin layer of jelly (one or two tablespoonfuls, according to their size) set on the bottom of each utensil, and then surround the latter with bands of white paper, the ends of which should be stuck together, and should reach one inch above the brims of the cassolettes. The preparation of mousse
Cook this with the app: pantry check, scaling, and the assistant.