Wayne Gisslen

Basic Mousseline Forcemeat

Preparation info
  • Yield: Approximately

    1 lb

    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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 runni

    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.