Chapter XVI · Poultry (Volaille) · No. 1675
1675—Mousselines de Volaille à la Sicilienne
Prepare the mousselines as above, and set them, each on an oval tartlet, garnished with macaroni à la Napolitaine. Coat them with suprême sauce; besprinkle with grated Parmesan, and glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1675, p. 529. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →