1563 Mousses and Mousselines of Fish

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mousses are made in large buttered moulds of a suitable size for a given number of people and are cooked au Bain-marie in the oven allowing approximately 35–40 minutes for a mould of 1 litre ( pt or U.S. cups) capacity; they may also be cooked in a steamer provided that the pressure is fairly low.

Mousselines are moulded with tablespoons in the shape of large oval Quenelles and are cooked in the same way as Quenelles but they may also be cooked in a very slow oven or Etuve, in which a pot of boiling water is placed; this will produce sufficient moisture to facilitate their proper cooking.

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