Sauce Mousseline
From Salads, sandwiches, and savouries, 1901
Useful for souffles glaces.
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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.
a dash of coralline pepper, and, lastly, one-third of a pint of stiffly whij>ped cream. Cover a dish with a layer of well washed and dried lettuce, arrange the duck, when the mayonnaise is set, neatly on this in a pile, then garnish it round with quartered young cabbage lettuces, young radishes, quartered hard-boiled eggs, and some stoned olives farced with washed and boned fillets of unchovy, and serve. Sauce Mousseline is another form of mayonnaise very useful for souffles glaces. To make it whip a gill of a.spic to a stiff froth, then mix into it a gill of rich mayonnaise (any of the above will do) and a gill of stiffly whipped cream, season with coralline pepper, a pinch of caster sugar, and a dessert- spoonful of tarragon vinega
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