Chapter III · The Small Compound Sauces · No. 92
Built upon: No. 30Hollandaise Sauce
92—Mousseline Sauce
To a Hollandaise Sauce, prepared as explained (No. 30, Hollandaise Sauce), add, just before dishing up, one-half pint of stiffly-whipped cream per pint of sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 92, p. 40. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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