Mousselines

Prerequisites

Before studying this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Be proficient in fabricating meats, poultry, and seafood.
• Have read Chapter 12, “Sausages,” understand the principles behind meat emulsions, and be proficient at preparing forcemeats.
• Have read Chapter 13, “Pâtés and Terrines,” and be proficient at assembling and baking forcemeats.

Silky-smooth and light as air, a properly made mousse-line is considered a test of the truly skilled chef. Served hot or cold, mousselines lend themselves to many presentation styles. Their delicate texture and subtle flavors appeal to the most demanding gourmets.