Chapter XV · Relevés and Entrées · No. 1434
1434—Mousselines de Jambon à la Florentine
Spread a layer of shredded spinach, fried in butter, on a dish.
Upon it set the poached and well-drained mousselines; cover them with the same sauce as that prescribed for the “Mousselines Alexandra,” and glaze them quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1434, p. 470. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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