Easy
Published 1903
Decorate the Mousselines with a thin diamond of ham and two diamonds of truffle.
Poach them, drain well and arrange in a circle on a suitable dish. Coat with Sauce Suprême flavoured with ham essence and containing
On removing from the oven, place a bouquet of buttered asparagus tips in the centre of the Mousselines.
© 1903 All rights reserved. Published by Taylor and Francis.