2954 Mousselines de Jambon à la Hongroise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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When preparing the forcemeat, flavour it with paprika. Mould the Mousselines, poach them, drain well and arrange in a circle on a suitable dish. Coat with Sauce Hongroise and glaze quickly in a hot oven.

On removing from the oven, place a bouquet of Cauliflower au Gratin in the centre of the Mousselines.