338 Cold Fish or Meat Loaf

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

In the old classical kitchen cold fish or meat loaf was nothing other than a poached, moulded forcemeat which was cooled, then decorated and glazed with jelly. They were also prepared en Belle-vue in another mould which was coated inside with clear jelly and then decorated. Modern culinary practice has abandoned this procedure and in general has replaced these loaves with Mousses.