1562 Forcemeat for Mousses and Mousselines of Fish

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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  • 1 kg ( lb) fishsalmon, trout, whiting, sole etc., free


Pound the fish with the seasoning, adding the egg whites a little at a time, then pass through a fine sieve. Place in a fiat pan, mix it smooth with a spatula and place on ice and leave for 2 hours.

Carefully mix in the cream until it is completely incorporated.