Presenting Cold Mousselines

Sometimes mousselines are intended to be reheated by the hot kitchen and served as hot appetizers. However, many are served cold. Mousseline-based terrines are sliced and served in the same manner as pâtés, either in platter or plate presentation. Individual mousselines are plated. In either case, they are usually served with a sauce and one or more garnishes, and sometimes with additional accompaniments.