Meats and Poultry

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
The meat of young animals is the proper choice for mousselines because it is rich in connective tissue proteins. These meats are recommended for use in mousseline forcemeats:
  • Fryer chicken breast
  • Duckling breast
  • Breast of young game birds
  • Loin of veal
  • Top round of veal
  • Calf or chicken liver

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