332 Composition of the Mixture for Cold Mousses and Mousselines

Name: Composition of the Mixture for Cold Mousses and Mousselines
Cuisine: France
Ingredients: 1 litre (1¾ pt or 4½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, foie gras, fish or shellfish; 1 litre (1¾ pt or 4½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, foie gras, fish or shellfish; 1 litre (1¾ pt or 4½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, foie gras, fish or shellfish; 1 litre (1¾ pt or 4½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, foie gras, fish or shellfish; 1 litre (1¾ pt or 4½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, foie gras, fish or shellfish; 2½ dl (9 fl oz or 1⅛ U.S. cups) melted aspic jelly; 4 dl (14 fl oz or 1¾ U.S. cups) appropriate Velouté; 4 dl (14 fl oz or 1¾ U.S. cups) (double) cream which being correctly whipped will be equal to 6 dl (1 pt or 2⅝ cups)

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

The proportions of the ingredients may be slightly adjusted according to the nature of the main ingredients being used and in the preparation of certain Mousses either jelly by itself or Velouté alone need be used.

Ingredients

1 litre (1¾ pt or 4½ U.S. cups) cooked purée of the principal ingredient such as chicken,

Europe
France
Garnish

Method

Add the cool jelly and Velouté (or just one of these ingredients if called for) to the basic purée and mix together on ice.

When cold and thicker in consistency, add and fold in the cream. Seasoning is very important in cold preparations and it should always be checked and adjusted with great care.