Ham Mousselines à la Florentine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ham forcemeat for Mousselines
- leaf spinach
- butter
- the sauce indicated for Mousselines de Jambon Alexandra
Instructions
- Blanch the leaf spinach and toss it in butter; spread it in a layer on the serving dish.
- Poach the Mousselines and drain them well.
- Dish them on the spinach.
- Cover them with the sauce indicated for the Mousselines de Jambon Alexandra and glaze briskly.