Sauce Mousseline

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (15)
Sauce Mousseline
Mousquetaire sauce
Instructions (5)
  1. To make Sauce Mousseline, whip a gill of aspic to a stiff froth.
  2. Mix into it a gill of rich mayonnaise (any of the above will do) and a gill of stiffly whipped cream.
  3. Season with coralline pepper, a pinch of caster sugar, and a dessert spoonful of tarragon vinegar.
Mousquetaire sauce
  1. Mince together finely a small handful of chervil and tarragon, a few chives, a shallot or two, and two spoonfuls of mustard.
  2. Stir it all well together, working in gradually a little salt and pepper, then three tablespoonfuls of best salad oil, and a dessertspoonful of good vinegar, till it is all well blended.
Original Text · last edited 4 days ago
Sauce Mousseline is another form of mayonnaise very useful for soufflés glacés. To make it whip a gill of aspic to a stiff froth, then mix into it a gill of rich mayonnaise (any of the above will do) and a gill of stiffly whipped cream, season with coralline pepper, a pinch of caster sugar, and a dessert spoonful of tarragon vinegar. Lastly, there is Mousquetaire sauce, a delicious addition to either dressed crab or lobster. Mince together finely a small handful of chervil and tarragon, a few chives, a shallot or two, and two spoonfuls of mustard; stir it all well together, working in gradually a little salt and pepper, then three tablespoonfuls of best salad oil, and a dessertspoonful of good vinegar, till it is all well blended.
Notes
—