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Introduction to Mousselines
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By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
A mousseline is a light-textured, puréed forcemeat made of raw fish, shellfish, poultry, liver, or meat. While mousseline forcemeats are similar in many ways to other forcemeats you have studied, they differ in several important ways as well. These differences are explained in the following section.
Mousseline forcemeats may be poached or baked. In garde manger work, they are then cooled and chilled before they are served. However, they may also be served hot. Whether served hot or cold, mousselines are extremely versatile.
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