3474 Mousses and Mousselines of Rouen Duckling

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These are made in the same way and in the same proportions as Mousses and Mousselines of chicken; however, the only suitable sauces to serve with them are Sauce Rouennaise and Sauce Bigarade and the only suitable garnishes are orange segments, cherries and purees or creams of vegetables.