MOUSSELINE

Question 1

mousseline

Answer 1

8 parts meat: 4 parts cream: 1 part egg

Question 2

What is a mousseline farce?

Answer 2

Delicate emulsion of meat, cream, and egg used to create finely textured sausages, terrines, quenelles, and stuffings.

Question 3

Is mousseline perhaps the easiest type of farce to make at home?

Answer 3

Yes

Question 4

What equipment do you need for a mousseline?

Answer 4

Food processor.

Question 5

What affects the flavor and texture of mousseline?

Answer 5

Cream

Question 6

As much as ____% more cream is common and results in what?

Answer 6

50, a lighter texture and milder flavor.

Question 7

What needs to be adjusted when you add more cream?

Answer 7

Seasoning should be more aggressive.

Question 8

Do you need to use plain cream?

Answer 8

No, it can be sour cream, mascarpone, or thick yogurt. Or, if you don’t have cream on hand, very soft butter is a good substitute.

Question 9

Good way to add flavor to mousseline.

Answer 9

Infuse cream with flavor.

Question 10

Is egg yolk necessary for mousseline?

Answer 10

No, while it adds some richness a majority of mousselines don’t use yolks at all.

Question 11

What must be left out if you want the farce to remains very white?

Answer 11

Egg yolks.

Question 12

What’s an alternate ratio that works well (standard in culinary text books).

Answer 12

1 pound meat: 1 cup cream: 1 egg

Question 13

Why would you never puree meat on its own and cook?

Answer 13

It would be dry and rubbery since there isn’t enough fat.

Question 14

The only critical points of the technique are what?

Answer 14

First, all ingredients should be very, very cold (as close to freezing without being frozen is optimal), and, second, the cream should be added gradually (as with emulsified sauces such as mayonnaise and hollandaise).

Question 15

Explain the simple technique of making a moussleine.

Answer 15

Put meat and egg in food processor, slowly add cream.

Question 16

For very refined preparations you may want to do what?

Answer 16

Press fish mousselines through a fine drum sieve or tamis, to remove any fine connective tissue that may not have been pureed.

Question 17

Basic mousseline forcemeat.

Answer 17

8 ounces white meat or fish, diced
1 large egg (or 2 egg whites)
1/2 tsp salt
4 ounces cream

Question 18

how should the ingredients of forcemeat be added?

Answer 18

Everything in but the cream; a thin stream should be poured later.

Question 19

How can you check the seasoning of a mousseline?

Answer 19

Drop a piece into 180ºF water and cook for 5 to 10 minutes. Adjust seasoning as necessary.

Question 20

If mousseline is in the shape of a roulade, how long should it be poached? What temp for fish and poultry?

Answer 20

30 to 40 minutes or an internal temp of 145ºF for fish and 160ºF for poultry. It can stay well wrapped and refrigerated for a day.

Question 21

Basic mousseline can be made with just about any protein, but it’s traditionally made with what?

Answer 21

White meat

Question 22

Can mousselines be used to stuff pasta or other doughs for dumplings and raviolis?

Answer 22

Yes

Question 23

What protein puffs when you cook it as a mousseline?

Answer 23

Shrimp, so don’t pack it too tight.

Question 24

Before food processors, how were mousselines made?

Answer 24

Pounded and pressed through a tamis.

Question 25

Can mousseline simply be used as a binder? Example.

Answer 25

Yes, infuse cream with with whatever flavor you want then mix in lumps of crab for crab cakes.

Question 26

Could you cook mousseline in molds like creme brûlée?

Answer 26

Yes

Question 27

How could you make a quick shrimp stock?

Answer 27

Sauté the shells with a sliced shallot, a teaspoon of tomato paste, and a healthy pinch of salt until they’re cooked and colored; add water just to cover, and simmer for 15 minutes and strain. Crushing the shells to extract as much flavor as possible.

Question 28

Why does a scallop mousseline generally call for half the cream?

Answer 28

Scallops have less structure generally than other meat. Also, depending on your source, they can be waterlogged and throw off the recipe; get dry packed scallops.

Question 29

What temperature should you cook a scallop mousseline if it’s going to be sautéed again later?

Answer 29

135ºF

Question 30

What are agnolotti?

Answer 30

Crescent shaped ravioli. Think empanada ravioli.

Question 31

Best way to pipe filling for agnolotti.

Answer 31

Pipe along the length of one sheet, just off center. Brush the pasta on one side of the piped moussleine with egg wash to ensure a good seal. Fold pasta over the mousseline and tuck it snuggly around the farce.

Question 32

Boudin Blanc is a very easy sausage to make and is flavored predominantly with what?

Answer 32

quatre épices, the traditional pate seasoning of pepper, cinnamon, cloves, and nutmeg.

Question 33

The traditional seasoning of pepper, cinnamon, cloves and nutmeg is what ratio?

Answer 33

3:1:1:1 by volume

Question 34

Quatre épices on the fly.

Answer 34

1 tsp black pepper
1/3 tsp ground cinnamon
1/3 tsp ground cloves
1/3 tsp ground nutmeg