[1674—MOUSSELINES DE VOLAILLE A LA PATTI]
Proceed as for “Mousselines Alexandra,” but coat them with suprême sauce, finished with crayfish butter. In their midst set a heap of asparagus-heads, cohered with butter, and upon these lay some fine slices of glazed truffles.
[1675—MOUSSELINES DE VOLAILLE A LA SICILIENNE]
Prepare the [mousselines] as above, and set them, each on an oval tartlet, garnished with macaroni à la Napolitaine. Coat them with suprême sauce; besprinkle with grated Parmesan, and glaze quickly.
[1676—SYLPHIDES DE VOLAILLE]
Prepare and poach the [mousselines] in the usual way. Garnish the bottom of some [barquettes] with Mornay sauce, and put a [mousseline] into each [barquette].
Set a collop of fowl on each [mousseline], and cover them with a somewhat stiff preparation of soufflé au Parmesan (No. [2295a]), applied ornamentally by means of a piping-bag fitted with an even pipe. Put the sylphides in the oven, in order to cook the [soufflé], and serve instantly.
[1677—MOUSSELINES DE VOLAILLE A LA FLORENTINE]
Proceed as for the sylphides; taking note only of this difference, viz., that the bottom of the [barquettes] must be garnished with shredded spinach stewed in butter. For the other details of the operation the procedure is the same.