1432—Treatment and Poaching of Ham Mousselines

As I have already stated, mousselines, like quenelles, are moulded with a spoon.

They may also be laid, by means of a piping-bag, on the bottom of the well-buttered sautépan in which they are to be poached; they are shaped like No. 2382, Ordinary Meringue, even or grooved, and, in either case, they are decorated with lozenges, crescents, or discs, &c., of ham or truffle.

Having carried out the selected method of preparation, cover them with boiling water, salted to the extent of one-third oz. per quart, and poach them for from eighteen to twenty minutes, taking care to keep the water at a constant temperature of 208° F. These mousselines may also be poached dry in a steamer or in a drying stove.