1740—Mousselines de Foie Gras

I have oftentimes explained that the substance is the same from which mousses and mousselines are prepared, and I have pointed out wherein the difference between them lies.

Just like the other mousselines, those of foie gras are made in egg- or quenelle-moulds, or others of the same kind. Foie-gras mousselines are, according to circumstances, either simply glazed with aspic, or coated with chaud-froid sauce and dished in a timbale with jelly. They may also be moulded in little paper cases.