1707 Ondines aux Crevettes Roses

Name: Ondines aux Crevettes Roses
Cuisine: France
Ingredients: salmon; egg; cooked prawns; trout; fish; whole prawns; chervil; jelly

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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