Basic Mousseline Formula

• 1 lb (0.5 kg) meat
• 1½ oz (45 g) egg whites
• 12 fl oz (360 mL) heavy cream

This is a basic, general formula. This ratio of ingredients must be adjusted to accommodate the meat protein contents of various seafoods, poultry, and meats. It can also be adjusted to create mousselines of varying textures. In general, the lightener ingredients work against the binder ingredients, and vice versa. For example, if you wanted to change the formula of a soft chicken mousseline filling to instead make a firm, sliceable chicken terrine, you would need to either increase the egg whites or decrease the cream.