1017—Mousselines de Merlan

For the preparation of the mousseline forcemeat, refer to No. 195, Fine Chicken Forcemeat or “Mousseline”. The moulding and poaching of these mousselines are the same as for salmon mousselines, and the preparations suited to the latter may likewise be applied to mousselines de merlans. (See Mousselines de Saumon, Nos. No. 797, Mousseline de Saumon to No. 799, Mousseline de Saumon à la Tosca.)