No. 913
Marechale Mousseline
Mousseline a la Marechale
Decorate mousseline molds (No. 2, Fig. 138) with truffles and tongue, as in the accompanying design (Fig. 225),garnish them with a poultry mousseline forcemeat (No. 86), made with turkey, and finish exactly the same as for the cardinal (No. 910), serve separately a well buttered allemande sauce (No. 407), with finely minced oronges or mushrooms added.