Chapter XVI · Poultry (Volaille) · No. 1769
1769—Mousse et Mousselines de Caneton Rouennais
These are prepared with the same quantities as the chicken mousses and mousselines, but they allow of no other sauce than the Rouennaise or the Bigarrade, nor of any other garnishes than sections of orange, cherries, vegetable purées, or creams.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1769, p. 562. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →