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334 Moulding of Cold Mousselines
- Difficulty
Complex
Published 1903
This can be carried out in two different ways, by either simply lining the mould with jelly or afterwards coating with a Sauce Chaud-froid. In either case they should be made in oval moulds of the type used in the making of large Quenelles or Mousseline eggs.
Method
Method 1
Line the moulds with very clear aspic jelly and cover with a layer of the Mousseline mixture; garnish the centre with a Salpicon composed of the same basic ingredient as that in the Mousse, e.g. poultry, game, shellfish etc. a
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