1677 Mousses and Mousselines of Salmon

Preparation info
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By Auguste Escoffier

Published 1903

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As stated before at the beginning of this chapter, Mousses and Mousselines are both prepared from exactly the same kind of forcemeat, the only difference being that Mousses are made in plain or fancy buttered moulds of a size sufficient for a number of portions and Mousselines are moulded in individual portions using tablespoons.