Basic Mousseline Forcemeat

Preparation info

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

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U.S. Metric Ingredients
1 lb<



  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. Wi