1707 Ondines aux Crevettes Roses

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line some hinged egg moulds thickly with a fine Mousse of salmon-trout then fill both halves of the mould with trimmed cooked prawns. Close the mould and allow to set well in a cool place.

Demould these Ondines and arrange in a deep dish with a few nice whole prawns with the shell removed from the tail, between each. Cover the whole, layer by layer, with good Fish Aspic Jelly almost at setting point, adding a few sprigs of chervil between each layer and taking care that the Ondines are finally covered completely.