3749 Mousse and Mousselines of Woodcock

Method

The preparation of the Mousseline forcemeat is made in accordance with the recipe in the section on forcemeats to be found in the Chapter on Garnishes; the liver and intestines of the bird should be sautéed in butter, passed through a fine sieve together with the same amount of foie gras and added to the forcemeat.

The moulding and finishing of these Mousse and Mousselines is the same as indicated before.

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