1678 Mousselines de Saumon Alexandra

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mould the Mousselines with tablespoons placing them in a buttered shallow pan.

Press a small thin oval slice of salmon on each one and cook in the usual way. When cooked, drain on a clean cloth and arrange on a round dish in a circle. Place a slice of truffle on each piece of salmon, coat with Sauce Mornay, glaze and place a garnish of very small buttered peas or asparagus tips in the centre.