1679 Mousselines de Saumon Tosca

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Mix 50 g (2 oz) creamy parts of raw crayfish which have been passed through a fine sieve into 1 kg ( lb) of Salmon Mousseline Forcemeat. Fill into small buttered dariole moulds and cook au Bain-marie.

Demould, drain on a clean cloth, then arrange in a circle on a round dish.

Garnish with thick slices of soft roe fried in brown butter; crayfish tails cut in half lengthways; and slices of truffle. Coat with a light creamy Sauce Mornay containing Crayfish Butter and glaze quickly.