3378 Cold Mousses and Mousselines of Chicken

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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cold poached chicken may be used for making this Mousse but a freshly roasted, and just cold chicken is to be preferred; the flavour of the flesh is finer and more pronounced.

The recipes and details of preparation for Mousses and Mousselines can be found in the Ch