Chapter XIV · Fish · No. 1017
Built upon: No. 195Fine Chicken Forcemeat or “Mousseline”No. 797Mousseline de SaumonNo. 799Mousseline de Saumon à la Tosca
1017—Mousselines de Merlan
For the preparation of the mousseline forcemeat, refer to No. 195, Fine Chicken Forcemeat or “Mousseline”. The moulding and poaching of these mousselines are the same as for salmon mousselines, and the preparations suited to the latter may likewise be applied to mousselines de merlans. (See Mousselines de Saumon, Nos. No. 797, Mousseline de Saumon to No. 799, Mousseline de Saumon à la Tosca.)
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1017, p. 342. London: William Heinemann. Translation of Le Guide Culinaire (1903).