Chapter XVIII · Vegetables and Farinaceous Products · No. 2235
2235—Pommes de Terre Mousseline
Prepare a flawn-crust, baked without colouration.
Meanwhile, bake a few Dutch potatoes in the oven; withdraw their pulp; season it with salt and white pepper, and work it over the fire with four oz. of butter and the yolks of two eggs per lb. of its weight. Add one-sixth pint of whisked cream, and set the preparation in the crust, shaping it like a dome. Decorate by means of a piping-bag, fitted with a grooved pipe, with some of the preparation which should have been put aside; sprinkle with melted butter, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2235, p. 664. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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