Mousselines de volaille à l'Indienne (Chicken Mousselines with Sauce Indienne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken Mousseline forcemeat
- sauce Indienne
- riz à l'Indienne
Instructions
- Mould, poach and drain the Mousselines.
- Arrange them in a crown on a round dish.
- Coat them with sauce Indienne.
- Serve a timbale of riz à l'Indienne separately.