334 Moulding of Cold Mousselines

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Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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. and of truffle. Cover with more Mousseline mixture; smooth dome-shape and place in the refrigerator to set.

Method 2

Place a layer of the mixture in the bottom of the moulds, garnish the centre with a Salipicon, cover with more mixture and place to set. After demoulding, coat the Mousselines with Sauce Chaud-froid in keeping with the composition of the mixture; decorate with truffle and other items in keeping with the Mousseline and glaze with aspic jelly to fix the decorations.

Set a layer of very clear aspic jelly in the bottom of a silver or glass dish and arrange the Mousselines on top; coat them once more with jelly and keep in the refrigerator until required.