951—Mousselines de Homard

In the matter of crustaceans, the term mousse stands, as a rule, for a cold preparation, whereas the term mousseline is only applied to warm dishes. The special mousselines or quenelles of lobster are made with a mousseline forcemeat, the recipe for which I gave under No. 195, Fine Chicken Forcemeat or “Mousseline”. This forcemeat is prepared with the raw meat of the lobster.

As with the other crustaceans, their meat produces forcemeat which is somewhat too flimsy to be spoon-moulded, and it is preferable to poach it in special well-buttered quenelle- or dariole-moulds.

Mousselines are poached under cover in a moderate oven.

All the garnishes and sauces given in respect of salmon mousselines may be applied here. The reader will therefore refer to:—

Mousselines de Saumon Alexandra (No. 798, Mousseline Alexandra).

Mousselines de Saumon à la Tosca (No. 799, Mousseline de Saumon à la Tosca).