Chapter XIV · Fish · No. 970
Built upon: No. 951Mousselines de Homard
970—Mousselines d’Écrevisses
What I said with reference to “Mousseline de Homard” (No. 951, Mousselines de Homard) applies perfectly here, and my remarks relative to the variation of the garnishing ingredients, which are the same as those in No. 951, Mousselines de Homard, also hold good.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 970, p. 329. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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