(910). Cardinal Mousseline (Mousselineau Cardinal)

Forcemeats for mousselines an- prepared either with chicken, game, or fish, the same as explained in the Elementary Methods (No. 86). Butter some mousseline molds (No. 2, Fig. 138) with cold butter, and decorate with fanciful cuts of truffles; at the bottom of each mold place a thin slice of truffle, then dredge all over with very finely chopped lobster coral so as to cover the sides completely. Fill with salmon mousseline forcemeat, poach the same as described in the Elementary Methods (No. 152), and dress on to a dish containing a little consomme; serve a cardinal sauce (No. 442) separately.

Fig. 223.

(912). Isabella Mousseline (Mousseline Isabelle)

Decorate mousseline molds (No. 2, Fig. 138) with red beef tongue and truffles; fill them with mousseline game forcemeat (No. 87), made either with snipe, plovers, doe-birds, or woodcock, finish them precisely the same as for the cardinal (No. 910); dress and serve separately a marsala sauce (No. 492), with chopped truffles.

Fig. 224.

Fig. 225.

(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.

(914). Richmond Mousseline (Mousseline A La Richmond)

Decorate the molds with tongue and truffles as shown in Fig. 226, fill them with a game mousseline forcemeat (No. 87), made either with hare, rabbit, or grouse, and finish as described for cardinal (No. 910). Dress, and serve with a separate sauce-boat of a well buttered financiere sauce (No. 464).

Fig. 226.

(915). Robertson Ham Mousseline (Mousseline De Jambon A La Robertson)

Chop up finely or grate a quarter of a pound of lean ham; put it into a saucepan with half a pint of tomato puree (No. 730), and half a pint of bechamel (No. 409), strain through a fine sieve and let get cold. Pound in a mortar one pound of chicken fillets after passing them twice through the machine (Fig. 47); mix in with this two egg-whites, and the above prepared sauce, press through a fine sieve, and stir in four tablespoonfuls of cream forcemeat ( No. 63), and the value of one quart of whipped cream. Fill some molds (No. 2, Fig. 138) previously decorated with truffles as shown in the plate with this preparation, and finish them the same as for the cardinal (No. 910), and send to the table with a separate sauce-boat of half-glaze sauce (No. 413), with ham added.

Fig. 227.

(916). Mousseline A La Walesky (Mousseline A La Walesky)

Decorate the mousselines with truffles, tongue, and pistachios, as shown in Fig. 228, fill half the molds with duck mousseline prepared the same as chicken mousseline (No. 86), and half with Guinea fowl mousseline (No. 87), and finish the same as for the cardinal (No. 910). Serve separately a Colbert sauce (No. 45l), buttered just when ready to use.

Fig 228.

(917). Mousseline Of White Game A La Medicis (Mousseline De Gibier Blanc A La Medicis)

Prepare a game mousseline forcemeat as described in the Elementary Methods (No. 87), made either with pheasants, partridges, or quails. Decorate some molds with truffles the same as shown in Fig. 229, and fill them with the mousseline (No. 2, Fig. 138) forcemeat made of any of the above or other white game; finish exactly as for the cardinal (No. 910), and serve with a buttered allemande sauce (No. 407), containing mushrooms cut into small Julienne (No. 318).

Fig. 229.

(918). Woodcock Mousseline (Mousseline De Becasses)

Prepare a mousseline forcemeat made with the meats from woodcock as indicated in Elementary Methods (No.87);mix in with it a few spoonfuls of truffles cut in small squares an eighth of an inch in size; with this forcemeat fill some mousseline molds (No. 2, Fig. 138,) decorated with truffles and red beef tongue as shown in Fig. 230; smooth the tops and poach as explained (No. 152). At the last moment take out the mousselines, cover the bottom of the dish with a little consomme (No. 189), unmold and dress them in a circle. Serve separately an espagnole sauce (No. 414), reduced with game fumet (No. 397), having prepared it with the woodcock parings.

(919). Mousseline Of Young Rabbit (Mousseline De Lapereau)

Pound three-quarters of a pound of the fillet meat taken from a raw young rabbit, rub it through a sieve, and return it to the mortar to mix in six egg-yolks, one by one. and a quarter of a pound of fresh butter divided in pieces. Put this preparation into a thin iron vessel and heat it up for ten minutes incorporating into it slowly a quart and a half in volume of unsweetened whipped cream. Butter and decorate the mousseline molds (No. 2. Fig. 138) with truffles; fill them with the preparation and poach in a bain-marie in a very slack oven. After removing the mousseline from the oven, let it rest two minutes before unmolding on a hot dish containing a little consomme (No. 189). Serve separately some good veloute sauce ( No. 415), reduced with the fumet of young rabbit (No. 397).