Mousse Or Mousseline Recipe

The form of forcemeat called mousse is made very delicate by the use of a large quantity of whipped cream. On account of its delicacy it is usually cooked in small moulds called mousse and sometimes bomb moulds. The bottoms of these moulds are of such a shape that in use they need be set in timbale moulds. The mixture is also poached in buttered rings standing on heavy buttered paper, or in heart-shaped bottomless moulds, made of half-inch bands of tin about three inches long, standing on buttered paper.

Forcemeat For Mousse Or Mousseline Recipe

1 pound of chicken, white meat. 1/2 cup of cream forcemeat. The white of one egg. 1 quart of whipped cream. 1 cup of Bechamel sauce. Salt, red pepper and mace. The cream is measured after whipping and draining. Prepare and rectify as other forcemeat.

Quail Mousseline Recipe

Substitute quail for chicken in the recipe given above and cook in moulds decorated with pistachio nuts and truffles. Serve with Bechamel or cream sauce, to which chopped truffles have been added.