Chapter XV · Relevés and Entrées · No. 1442
Built upon: No. 958Petites Mousses de Homard
1442—Mousselines Froides de Jambon
These mousselines are made from the same preparation as that used for the mousse, and, but for the basic ingredient, which is not the same, they are treated after the manner described under “Petites Mousses de Homard” (No. 958, Petites Mousses de Homard). To avoid needless repetition, therefore, the reader will kindly substitute the word ham for lobster in the recipe just referred to.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1442, p. 472. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →