Mousseline Flashcards
1
Q
What is mousseline?
A
A delicate forcemeat made from pounded shellfish/ fish / poultry / feathered game / pork
The pounded forcemeat is mixed with cream, seasoning and sometimes egg white
2
Q
Rules of mousseline (4)
A
Must use double cream (protein adheres to fat)
Flesh must be sinew free
Kit must be COLD
Weigh meat, and add SAME amount of cream
Drum sieve into ice bath
3
Q
What’s gone wrong when mousseline falls apart?
A
Too much cream
or
Too little egg white
4
Q
What’s gone wrong when the mousseline is dry and grainy?
A
Too little cream
or
over-cooked
5
Q
What’s gone wrong when mousseline is rubbery?
A
Too much egg white
or
over-cooked
