3516 Mousselines de Foie Gras

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are prepared from the same mixture as that for Mousses. They are moulded in egg shape or Quenelle moulds or others of the same type. According to requirements they are then simply glazed with jelly or coated with Sauce Chaud-froid.