2096 Mousselines d’Ecrevisses Alexandra

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some Mousseline forcemeat of crayfish in accordance with the recipe for shellfish forcemeat.

Butter the required number of shallow dariole moulds and place a slice of truffle in the bottom of each, flanked by 2 halves of crayfish tail cut lengthways. Fill with forcemeat and proceed as for Mousselines de Saumon Alexandra.

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