Chapter XVI · Poultry (Volaille) · No. 1674
1674—Mousselines de Volaille à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1674, p. 529. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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