2121 Mousselines de Homard

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

When applied to shellfish, the term Mousse invariably indicates a cold preparation, whereas the term Mousseline denotes a hot dish.

Mousselines jf lobster are made from a Mousseline forc meat prepared with the raw flesh of lobster but as with all other crustaceans the flesh produces a foremeat which is too soft for moulding easily with spoons. It is recommended in these cases to use tie specially manufactured Quenelle moulds taking care that they are well buttered before use.

Cook in thi same way as all other Mousselines; all the garnihes and sauces for Mousselines de Saumon are suitable to serve with them.