Salmon Mousselines (Cold, in Jelly)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salmon Mousselines
- very limpid jelly
Instructions
- Prepare the Mousselines by the methods given in the initial formula (see the Series of Miscellaneous Mixtures and Preparations, Chapter of Garnishes).
- Set a layer of jelly in the bottom of a silver or crystal vessel.
- Arrange the Mousselines on the set jelly and cover them with the same very limpid jelly.
- Keep in the cooler until the moment of serving.