1700 Mousselines de Truite Helvétia

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the Mousselines from trout forcemeat and cook in the usual manner. Drain, arrange on a dish and place a small poached Paupiette made from half fillets of very small trout, at each end of the Mousselines. On top of each Mousseline place a slice of truffle and 4 cooked crayfish tails and coat all over with a fine well-seasoned Sauce Béchamel which has been finished with Crayfish Butter.