2952 Mousselines de Jambon Alexandra

Method

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 100 g ( oz) grated Parmesan per 1 litre ( pt or U.S. cups) of sauce. glaze quickly in a very hot oven.

On removing from the oven, place a bouquet of buttered asparagus tips in the centre of the Mousselines.

Loading
Loading
Loading