332 Composition of the Mixture for Cold Mousses and Mousselines

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.


  • 1 litre ( pt or U.S. cups) cooked purée of the principal ingredient such as chicken, game, foie gras, fish or shellfish
  • dl (9 fl oz or 1⅛ U.S. cups) melted aspic jelly
  • 4 dl (14 fl oz or U.S. cups) appropriate Velouté
  • 4 dl (14 fl oz or U.S. cups) (double) cream which being correctly whipped will be equal to 6 dl (1 pt or 2⅝ cups)


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.