Recipes > Sauces & Spreads > Sauce Mousseline

Sauce Mousseline


  • 2 eggs
  • 1 cupful of top milk
  • butter the size of a walnut
  • pepper
  • salt
  • 1 tablespoonful of lemon juice


This Sauce Mousseline is made by beating the eggs in a saucepan, adding the top milk, butter and pepper and salt, then stirring over the fire till it begins to thicken. When of the proper consistency, add the lemon juice and it is ready for the table.


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Twenty-four Little French Dinners (1919).

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