Mousselines of Trout à l'Helvétia, or Ondines Rosées
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- trout Mousselines
- half-fillets of small trout (1 paupiette for each end)
- truffle (1 slice
- 4 crayfish tails
- fine sauce Béchamel
- Beurre d'écrevisses
Instructions
- Mould, poach and arrange the trout Mousselines.
- Make small paupiettes from half-fillets of small trout, poach them, and place one at each end.
- Place a slice of truffle and 4 crayfish tails on each Mousseline.
- Coat with a fine sauce Béchamel finished with Beurre d'écrevisses and fairly well seasoned.