Mousselines of Trout Alexandra
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the Mousselines de Saumon Alexandra preparation
- trout
- 1 escalope of trout per Mousseline
Instructions
- Proceed as for the Mousselines de Saumon Alexandra.
- Make the mousseline forcemeat with trout in place of salmon.
- Put an escalope of trout, in place of the escalope of salmon, on each Mousseline.