1700 Mousselines de Truite Helvétia

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.