Evaluating the Bind

Both the desired bind of the forcemeat and the resulting density of the finished mousseline depend on its intended use. A mousseline preparation that is meant to be unmolded and sliced must be more solid and tightly bound. For poached quenelles or for small, individual mousselines that will be unmolded, a medium bind is desired. Mousselines that will be used as fillings, and ones that will be served in cups or ramekins, can be made very light and soft.

The texture of a finished mousseline depends on the ratio of binding ingredients to lightening ingredients. Here is a basic ingredients ratio for mousseline forcemeats: