Ursulines de Nancy (Chicken Mousselines on Foie Gras Barquettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken Mousseline forcemeat
- white Consommé
- barquette crusts
- foie gras purée
- sauce Demi-glace with Port or Sherry
- truffles
- asparagus tips
- butter
- glace de volaille
Instructions
- Mould chicken Mousselines in the shape of large round quenelles.
- Poach them in white Consommé, timed so that they are ready just as the dish is arranged.
- A few minutes before serving, garnish barquette crusts with foie gras purée let down with sauce Demi-glace flavoured with Port or Sherry.
- Place a well-drained Mousseline in the middle of each barquette and decorate it with a broad thin slice of truffle.
- Arrange a small bouquet of asparagus tips bound with butter on each side of the Mousselines.
- Coat the Mousselines lightly with glace de volaille worked up with butter.
- Serve a sauceboat of the same buttered glace de volaille separately.