3749 Mousse and Mousselines of Woodcock

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.