797—Mousseline de Saumon

In Part I. I dealt with the preparation of mousseline forcemeat (No. 195, Fine Chicken Forcemeat or “Mousseline”), and also the method of poaching spoon-moulded quenelles (No. 205, Forcemeat Balls or Quenelles). Now mousselines are only large quenelles which derive their name from the very light forcemeat of which they are composed. These mousseline quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described.