N.B.—Nowadays Fritôt and [Marinade] of fowl are identically the same dish, but formerly they differed in this, namely, that the Fritôt was prepared from cooked fowl, and the [Marinade] from pieces of uncooked fowl which were [marinaded] beforehand.
[1670—MOUSSES ET MOUSSELINES DE VOLAILLE]
Both these preparations have for basic ingredient the [mousseline] forcemeat of No. [195]. They differ in that the “[Mousses]” are prepared singly for one service, i.e., for several people at once, and that the “[Mousselines],” which are virtually special quenelles, are prepared in the proportion of one or two for each person.
In different parts of this work, especially under No. [797], the subject has already been exhaustively treated; there is no need now, therefore, to go over the ground again.
[529]
][1671—MOUSSELINES DE VOLAILLE ALEXANDRA]
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.
[1672—MOUSSELINES DE VOLAILLE A L’INDIENNE]
Prepare the [mousselines] as above; set them in a circle on a round dish; coat with Indienne sauce, and serve a timbale of rice à l’Indienne separately.
[1673—MOUSSELINES DE VOLAILLE AU PAPRIKA]
When the [mousselines] are poached and dished, set upon each a fine collop of [suprême], and coat with suprême sauce with paprika. Surround them with small timbales of pilaff rice combined with [concassed] tomatoes cooked in butter.