Mousselines de Volaille Alexandra
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Mornay sauce
- Butter
- a slice of truffle
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander