What are mousselines?
In the kitchen, the term mousselines can refer to several different things. The first is a family of sauces and the second is a group of formed meals, which are often served cold as appetizers. Both come from French cuisine and are beaten with eggs and whipped cream for a light, airy texture. Mousselines can also be very demanding for production and often require patience. The sauce can be served on a range of foods, especially fish and vegetables, which benefit from lighter, less thick sauce. Usually the sauce is served shortly after it is made because the Dutch sauce can attract bacteria if it is allowed to sit. In this case, Mousselines can be flavored with ingredients such as dill and tarragon, or left, as a traditional Dutch sauce.
The second type of mousseline is a more complex food. It begins with the base of the paste, traditionally seafood paste, although meat can also be used. The paste is mixed with eggs and whipped cream and then placed in molds. Often the gelatin is also added,Which makes the bowl a kind of aspic that will hold its shape when it is not undeveloped. Mousselines can be quite foaming confectionery of a complex bar, especially in formal events.
The second style of Mousseline is often used as a French appetizer, paired with a range of food and sauces or served on biscuits. It can also be used as a side dish or ornament. Mousseline in the scallop is a common variation and salmon is very popular in the United States. Food can be served individually or a large form can be made so that guests can cut portions for themselves. This is particularly common in the buffet line or at an occasional event where the appetizer or people who can choose.
Creating the first type of Mysselin requires a stable hand because the Dutch sauce can be easily drawn or boiled. If the sauce is cooking too much, the ingredients are separated and the plate does not createEdge mess that is not terribly attractive. The second meal is less demanding, but it may require the recipe to improve some attempt and error, and the final results are not always according to everyone's taste. Good foams can resemble pate and other strongly refined French meals and can be a bit stunning for people who have no experience with them.