Ham Mousselines à la Hongroise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ham forcemeat for Mousselines
- Paprika
- Sauce Hongroise
- cauliflower
Instructions
- Season the ham forcemeat with Paprika.
- Mould the Mousselines and poach them; drain them thoroughly.
- Dish them in a ring on the serving dish.
- Cover them with Sauce Hongroise and glaze briskly.
- On taking the dish from the oven, arrange a fine bouquet of gratinated cauliflower in the middle of the Mousselines.