288 Fine Forcemeat with Cream, known as Mousseline Forcemeat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For Mousses, Mousselines and Quenelles for soup, etc.


  • 1 kg ( lb) flesh, well trimmed and free from sinew
  • 4 egg whites
  • litres (2⅝ pt or U.S. cups) thick fresh cream
  • 18 g ( oz) salt
  • pinch of white pepper


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.