Mousselines of Trout à la Tosca
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the Mousselines de Saumon à la Tosca preparation
- trout flesh
Instructions
- Proceed as for the Mousselines de Saumon à la Tosca.
- Make the mousseline forcemeat with trout flesh in place of salmon flesh.