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.