3658 Mousse and Mousselines of Partridge

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are prepared in accordance with the recipes and methods described in the foregoing chapters.

The carcase and trimmings of the partridge should be utilized in the preparation of stock which in its turn should act as a base for the accompanying sauce.