Chapter XVI · Poultry (Volaille) · No. 1859
Built upon: No. 1711Mousse de Volaille Froide
1859—Mousse de Faisan
Prepare the Mousse according to the usual procedure, and mould it after the manner of “Mousse de Volaille” (No. 1711, Mousse de Volaille Froide).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1859, p. 588. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →