Mousselines of Foie Gras
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- appareil for Mousse de foie gras
- jelly
Instructions
- Prepare the same appareil as for the Mousse de foie gras.
- Mould it in egg moulds, quenelle moulds or others of the same kind.
- According to circumstances, glaze them simply with jelly or coat them with sauce Chaud-froid.