Pommes de Terre Mousseline
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Prepare a flawn-crust, baked without colouration.
- Meanwhile, bake a few Dutch potatoes in the oven;
- withdraw their pulp;
- season it with salt and white pepper, and work it over the fire with four oz.
- of butter and the yolks of two eggs per lb.
- of its weight.
- Add one-sixth pint of whisked cream, and set the preparation in the crust, shaping it like a dome.
- Decorate by means of a piping-bag, fitted with a grooved pipe, with some of the preparation which should have been put aside;
- sprinkle with melted butter, and set to glaze quickly.