1430—Mousses et Mousselines Chaudes de Jambon

Mousses and Mousselines are made from the same preparation as “Farce mousseline de jambon,” in pursuance of the general principles given under No. 195, Fine Chicken Forcemeat or “Mousseline”.

The need of differentiating the terms arises from the fact that mousses are poached in a mould the contents of which are sufficient for a number of people, whereas mousselines are spoon-moulded quenelles, shaped like eggs.

In the preparation of “Farce mousseline de jambon” it is necessary to allow, in the salt seasoning, for the amount of salting the ham has already received.

If the meat of the ham is not very red, the colour of the forcemeat may be intensified by means of a little vegetable red, in order that it may be of a distinct pink shade.