1564 Mousselines of Shellfish

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The method and proportions for making Mousselines of shellfish are the same as for ordinary fish Mousses but using shellfish. Mousselines are best cooked in dariole moulds slightly shallower than the usual ones because of the looser texture of this mixture; the instructions given regarding care in the cooking of Mousselines must be adhered to.

The most appropriate sauce for serving with Mousselines of shellfish is Sauce à l’Américaine; it should be made from the shells of the fish used for making the Mousselines and according to the recipe for Homard à l’Américaine.