Mousselines de volaille Alexandra (Chicken Mousselines Alexandra)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken Mousseline forcemeat
- white chicken meat
- truffles
- sauce Mornay
- asparagus tips
- butter
Instructions
- Mould and poach the Mousselines, then drain them.
- Arrange them in a crown on a round dish.
- Place a fine escalope of white chicken meat on each, and a slice of truffle on the escalope.
- Coat with sauce Mornay and glaze briskly.
- On taking the dish from the oven, arrange in the middle a bouquet of asparagus tips, or of fine peas, bound with butter.