1670—Mousses et Mousselines de Volaille

Both these preparations have for basic ingredient the mousseline forcemeat of No. 195, Fine Chicken Forcemeat or “Mousseline”. They differ in that the “Mousses” are prepared singly for one service, i.e., for several people at once, and that the “Mousselines,” which are virtually special quenelles, are prepared in the proportion of one or two for each person.

In different parts of this work, especially under No. 797, Mousseline de Saumon, the subject has already been exhaustively treated; there is no need now, therefore, to go over the ground again.