For Mousses, Mousselines and Quenelles for soup, etc.
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.
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