MOUSSELINE Flashcards
(34 cards)
mousseline
8 parts meat: 4 parts cream: 1 part egg
What is a mousseline farce?
Delicate emulsion of meat, cream, and egg used to create finely textured sausages, terrines, quenelles, and stuffings.
Is mousseline perhaps the easiest type of farce to make at home?
Yes
What equipment do you need for a mousseline?
Food processor.
What affects the flavor and texture of mousseline?
Cream
As much as ____% more cream is common and results in what?
50, a lighter texture and milder flavor.
What needs to be adjusted when you add more cream?
Seasoning should be more aggressive.
Do you need to use plain cream?
No, it can be sour cream, mascarpone, or thick yogurt. Or, if you don’t have cream on hand, very soft butter is a good substitute.
Good way to add flavor to mousseline.
Infuse cream with flavor.
Is egg yolk necessary for mousseline?
No, while it adds some richness a majority of mousselines don’t use yolks at all.
What must be left out if you want the farce to remains very white?
Egg yolks.
What’s an alternate ratio that works well (standard in culinary text books).
1 pound meat: 1 cup cream: 1 egg
Why would you never puree meat on its own and cook?
It would be dry and rubbery since there isn’t enough fat.
The only critical points of the technique are what?
First, all ingredients should be very, very cold (as close to freezing without being frozen is optimal), and, second, the cream should be added gradually (as with emulsified sauces such as mayonnaise and hollandaise).
Explain the simple technique of making a moussleine.
Put meat and egg in food processor, slowly add cream.
For very refined preparations you may want to do what?
Press fish mousselines through a fine drum sieve or tamis, to remove any fine connective tissue that may not have been pureed.
Basic mousseline forcemeat.
8 ounces white meat or fish, diced
1 large egg (or 2 egg whites)
1/2 tsp salt
4 ounces cream
how should the ingredients of forcemeat be added?
Everything in but the cream; a thin stream should be poured later.
How can you check the seasoning of a mousseline?
Drop a piece into 180ºF water and cook for 5 to 10 minutes. Adjust seasoning as necessary.
If mousseline is in the shape of a roulade, how long should it be poached? What temp for fish and poultry?
30 to 40 minutes or an internal temp of 145ºF for fish and 160ºF for poultry. It can stay well wrapped and refrigerated for a day.
Basic mousseline can be made with just about any protein, but it’s traditionally made with what?
White meat
Can mousselines be used to stuff pasta or other doughs for dumplings and raviolis?
Yes
What protein puffs when you cook it as a mousseline?
Shrimp, so don’t pack it too tight.
Before food processors, how were mousselines made?
Pounded and pressed through a tamis.
