288 Fine Forcemeat with Cream, known as Mousseline Forcemeat

• 1 kg (2¼ lb) flesh, well trimmed and free from sinew
• 4 egg whites

Pound the flesh finely with the seasoning adding the whites a little at a time; pass through a fine sieve.

Place the mixture in a shallow and sloping sided pan and work well until smooth, using a wooden spatula, then place on ice for 2 hours. Add the cream little by little, taking care to work well with the spatula without removing the pan from the ice.