Cooking Mousselines

Mousseline forcemeats need moist, low heat in order to turn out smooth and tender. They may be baked in a form or shaped into quenelles and poached.

Molded mousselines and mousseline-based terrines are baked at low temperatures in a hot bain-marie, or water bath. They are always covered, usually with parchment and then aluminum foil, to prevent the top surface from drying out or browning. With any foil covering, care must be taken to prevent wicking. Molded mousselines are generally cooked to an internal temperature of 145°F (62°C), or until they are just set. They then reach a final internal temperature of about 150°F (65°C) through carryover cooking.