Veal or chicken mousseline

Farce Mousseline de Veau or de Volaille

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  1. Trim the veal or chicken to remove the tough nerves and skin.
  2. Pass the trimmed meat though a meat grinder fitted with the finest disk. Alternatively, finely mince by hand using a chef’s knife.
  3. Place the ground meat in a food processor fitted with the metal blade. Add just enough egg white to moisten and process to a smooth purée. To obtain the smoothest texture, push the purée through a tamis.
  4. Place the purée over a bowl filled with ice.
  5. Beat while adding chilled heavy cream, a bit at a time.
  6. Season with salt and pepper to taste.
  7. To check for proper seasoning, bring a small saucepan of water to boil. Shape a small quenelle of the mixture and poach it briefly in the boiling water. Drain well and taste.
  8. Proceed to use as directed in a specific recipe.