2954 Mousselines de Jambon à la Hongroise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.