Chapter XVI · Poultry (Volaille) · No. 1677
Built upon: No. 314Barquettes
1677—Mousselines de Volaille à la Florentine
Proceed as for the sylphides; taking note only of this difference, viz., that the bottom of the No. 314, Barquettes must be garnished with shredded spinach stewed in butter. For the other details of the operation the procedure is the same.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1677, p. 529. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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