Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Seafood Mousseline Forcemeat

Preparation info
  • about

    1½ qt

    (1.5 L)
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
White wine 4

Method

Procedure

Preparation

  1. Place a food processor bowl and steel blade in the freezer.
  2. Combine the wine and shallots in a small sauté pan and reduce over moderate heat to 1 tbsp (15