Chapter XVI · Poultry (Volaille) · No. 1673
1673—Mousselines de Volaille au Paprika
When the mousselines are poached and dished, set upon each a fine collop of suprême, and coat with suprême sauce with paprika. Surround them with small timbales of pilaff rice combined with concassed tomatoes cooked in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1673, p. 529. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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