Chapter XVI · Poultry (Volaille) · No. 1672
1672—Mousselines de Volaille à l’Indienne
Prepare the mousselines as above; set them in a circle on a round dish; coat with Indienne sauce, and serve a timbale of rice à l’Indienne separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1672, p. 529. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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