3327 Mousselines de Volaille Alexandra

Method

Mould the Mousselines and poach them; drain and arrange in a circle on a round dish. Place a thin slice of chicken and a slice of truffle on each, coat with Sauce Mornay and glaze quickly in the oven.

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

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