Mousses

A savory cold mousse, as used for the base of a terrine, is a preparation of puréed meat, poultry, fish, vegetable, or other food, bound with gelatin and usually lightened with the addition of partially whipped heavy cream. (It is true that the terms mousse and mousseline are often used more or less interchangeably, but we use them here in two distinct senses to avoid confusion.)