3612 Mousse and Mousselines of Pheasant

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These are prepared according to the methods and recipes described in the preceding chapters.

The trimmings and carcase of the pheasant should be utilized in the preparation of good stocks to be used in the preparation of the accompanying sauces.