132 Sauce Mousseline, also called Sauce Chantilly

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare Sauce Hollandaise in accordance with the recipe and at the last moment carefully mix in 4 tbs stiffly whipped cream.

This sauce is suitable as an accompaniment for boiled fish and vegetables such as asparagus, cardoons and celery etc.