Mousselines de volaille Patti (Chicken Mousselines Patti)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken Mousselines
- sauce Suprême
- Beurre d'écrevisse
- asparagus tips
- butter
- truffles
Instructions
- Poach the Mousselines and arrange them.
- Coat them with sauce Suprême finished with Beurre d'écrevisse.
- Arrange a bouquet of asparagus tips bound with butter in the middle.
- Place a few fine glazed slices of truffle on the bouquet.