A guide to modern cookery

Both these preparations have for basic ingredient the mousseline forcemeat of No. 195. They differ in that the “Mousses” are prepared singly for one service, _i.e._, for several people at once, and that the “Mousselines,” which are virtually special quenelles, are prepared in the proportion of one or two for each person. In different parts of this work, especially under No. 797, the subject has already been exhaustively treated; there is no need now, therefore, to go over the ground again. 1671—MOUSSELINES DE VOLAILLE ALEXANDRA Mould and poach the _Mousselines_. Drain them, and set them in a circle on a round dish; place on each a fine slice of cooked fowl, and upon the latter a slice of truffle. Coat with Mornay sauce, glaze quickly, and, in the middle of the _mousselines_, set a heap of asparagus-heads or small peas, cohered with butter. 1672—MOUSSELINES DE VOLAILLE A L’INDIENNE Prepare the _mousselines_ as above; set them in a circle on a round dish; coat with Indienne sauce, and serve a timbale of rice à l’Indienne separately. 1673—MOUSSELINES DE VOLAILLE AU PAPRIKA When the _mousselines_ are poached and dished, set upon each a fine collop of _suprême_, and coat with suprême sauce with paprika. Surround them with small timbales of pilaff rice combined with _concassed_ tomatoes cooked in butter. 1674—MOUSSELINES DE VOLAILLE A LA PATTI Proceed as for “Mousselines Alexandra,” but coat them with suprême sauce, finished with crayfish butter. In their midst set a heap of asparagus-heads, cohered with butter, and upon these lay some fine slices of glazed truffles. 1675—MOUSSELINES DE VOLAILLE A LA SICILIENNE Prepare the _mousselines_ as above, and set them, each on an oval tartlet, garnished with macaroni à la Napolitaine. Coat them with suprême sauce; besprinkle with grated Parmesan, and glaze quickly. 1676—SYLPHIDES DE VOLAILLE Prepare and poach the _mousselines_ in the usual way. Garnish the bottom of some _barquettes_ with Mornay sauce, and put a _mousseline_ into each _barquette_. Set a collop of fowl on each _mousseline_, and cover them with a somewhat stiff preparation of soufflé au Parmesan (No. 2295a), applied ornamentally by means