Chapter XVI · Poultry (Volaille) · No. 1850
1850—Mousses et Mousselines de Faisan
As already stated in various parts of this work, the constituents and their quantities are the same for mousses and mousselines, and but for the basic ingredient, which is pheasant in this case, the procedure does not differ from that already described.
The base of the sauces served with these mousses and mousselines is a fumet made from the carcasses and remains.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1850, p. 587. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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