333 Moulding of Cold Mousses

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The following method of moulding Mousses is still used today by practising cooks. They are moulded in special plain or fancy moulds which have been lined with very clear aspic jelly and decorated with items in keeping with the Mousse mixture being used. But nowadays the following procedure is to be preferred: set a layer of very clear aspic jelly in the bottom of a timbale or deep silver dish. Surround the outside with a band of greaseproof paper approximately 2 cm ( in) higher than the rim of the dish so that when it is removed the Mousse has the appearance of a sort of Soufflé; the paper can be fixed in position with the help of a little butter; alternatively it could be placed inside the timbale. It must be removed just prior to service by detaching it from the Mousse with the blade of a knife dipped in lukewarm water whilst at the same time pulling off the paper gently.

When the timbale has been filled with the mixture it should be placed in the refrigerator to set. These Mousses can also be prepared in small silver cassolettes or soufflé moulds but this method of moulding them is usually reserved for cold Soufflés so as to observe the difference between the two even though the mixture may be the same.

Mousses can also be presented, particularly those made of game or foie gras, in one of the deep silver or glass dishes used in modern service; in this case the Mousse mixture is simply poured into the bowl which has previously been lined with a layer of jelly at the bottom; the surface should be smoothed flat and the Mousse allowed to cool and set. The decoration is then applied directly to the Mousse and is finally covered with a layer of jelly.

In the presentation of a Mousse of game it is recommended that it be surrounded with glazed suprêmes of the game being used.