Basic Mousseline Forcemeat


U.S. Metric Ingredients
1 lb 500 g Chicken meat, lean veal, fish, or shellfish (see Note)
2 oz 60 g Egg whites
12 fl oz 375 mL Heavy cream (quantity variable)
1 tsp or to taste 5 mL or to taste Salt
to taste to taste White pepper
small pinch small pinch Cayenne
to taste to taste Nutmeg



  1. Have all ingredients and equipment very cold. In addition, have ready a bowl set in an ice bath for step 7. It is important to keep all ingredients cold throughout the production process.
  2. Purée the meat or fish in a food processor.
  3. Add the egg whites and process until they are well blended in and the mixture is smooth.
  4. With the machine running, slowly pour in the cream through the feed tube. The mixture should be light, fluffy, and firm enough to hold a shape. If it starts to become softer than this while the cream is being added, stop adding cream.
  5. Season. The amount of salt needed depends on the meat or fish and the intended use. For example, freshwater fish may need more salt than ocean fish.
  6. Keep the mixture cold while preparing a poach test to check seasonings. Wrap a small quantity of the mousseline tightly in plastic wrap and poach in simmering water. Taste and adjust seasonings.
  7. Force the mixture through a fine sieve into a bowl set in ice, in order to remove any bits of sinew, skin, or bone. This step is sometimes omitted, but it much improves the texture.

Per 1 ounce (28.35 g): Calories, 70; Protein, 5 g; Fat, 6 g (73% cal.); Cholesterol, 35 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 120 mg.


Herbed Mousseline

Add a mixture of chopped fresh herbs to the sieved mousseline mixture.