Chapter XVI · Poultry (Volaille) · No. 1879
Built upon: No. 1850Mousses et Mousselines de Faisan
1879—Mousses et Mousselines de Bécasse
Proceed as indicated in No. 1850, Mousses et Mousselines de Faisan.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1879, p. 594. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →