Mousseline
Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its preparation. The use of cream as the source of fat, combined with the processing of the components to an ultra fine consistency, results in an extremely light and smooth product. This product is in sharp contrast to that produced using the harder types of fat.
Preparation of mousseline
Mousseline –style forcemeats are made using lean white or light meats and fish. Chicken, rabbit, shellfish, sole and trimmed lean pork fillet is ideal to use. Although a panada is not needed for additional binding for this type of forcemeat, one is occasionally added to achieve a lighter consistency. Due to the delicate nature of the meats and the cream, the seasoning to should be very delicate. Care must be taken not to overpower the flavors of the components of the forcemeat. Shallots, ground white pepper and white wine can be used.
Mousseline Sauce is a luxuriously-rich derivative of Hollandaise Sauce. Whipped cream is folded in at the end to create an extremely “light”, fluffy and elegant sauce. Watch the video below to know how you can make it yourself.
