Terrines Based On Mousselines

The body of most fish terrines, as well as some vegetable terrines and other specialty items, consists of a mousseline forcemeat.They are made like traditional terrines, except that a mousseline forcemeat takes the place of the straight forcemeat.

A mousseline forcemeat consists of raw, pureed fish, poultry, or meat combined with heavy cream and,usually but not always, eggs or egg whites. Because they contain no starch or binder, and because of the large quantity of cream they contain, mousselines are the most delicate of forcemeats.The procedure for making a mousseline forcemeat is detailed in the basic recipe below.

Ingredient proportions in mousseline forcemeat depend on the qualities of the meat or fish being used.The albumin content of the egg white makes the mousseline firm when it is cooked. If the meat or fish you are using has a high albumin content, however, you may be able to reduce the quantity of egg white. In some cases,you may not need any egg. Similarly, the amount of cream depends on the firmness of the fish and on the intended use of the forcemeat. If it is to be the base of a terrine that will be sliced, too much cream will make it too delicate. On the other hand, for small timbale molds and similar items that don't need to be as firm, the quantity of cream can be increased beyond the amount indicated in the recipe below.

As for straight forcemeats, it is important to keep the ingredients cold at all times.

(d) Tie the ends of the cheesecloth securely. Proceed as indicated in the recipe.

Basic Mousseline Forcemeat

U.S. Metric Ingredients

1 lb

500 g

2 2

12 fl oz 375 mL 1 tsp, or to taste 5 mL, or to taste to taste to taste to taste to taste to taste to taste

Chicken meat, lean veal, fish, or shellfish (see note) Egg whites Heavy cream Salt

White pepper



Per 1 ounce:

Calories, 70; Protein, 5 g; Fat, 6 g (73% cal.); Cholesterol, 35 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 120 mg.

Note: Use lean, skinless chicken meat, lean veal, fillets from lean, white fish, or shellfish such as scallops, shrimp, or lobster.


1. Dice the meat and place in the container of a food processor. Process until pureed.

2. Add the egg whites and process until well blended.

3. Force the purée through a sieve to remove sinews and other connective tissue.

4. Put the purée into a stainless-steel bowl nested in another bowl of crushed ice. Chill until the purée is very cold.

5. Gradually blend in the cream by hand.

6. Season with salt, white pepper, cayenne, and a dash of nutmeg

7. Test the seasoning and consistency by poaching, cooling, and tasting a small quenelle. Adjust as necessary.

The procedure for assembling and cooking a mousseline terrine is the same as for making a regular forcemeat terrine (see p. 860), except that the internal temperature, when done,is slightly lower, about 158° to 160°F (70°C).

Cooked vegetables,fish fillets, and other appropriate items are used as garnish.Two or more mousselines can be layered in the mold to make multicolored terrines.Alter-natively, a mousseline forcemeat can be spread on the bottom and sides of the mold, which is then filled with a different mousseline plus garnish and topped with a layer of the first mousseline.

Terrine of Vegetables with Chicken Mousseline

Yield: 2 lb (1 kg)




1 lb 8 oz

750 g

Chicken Mousseline

Forcemeat (p. 863)

2 tbsp

7 g

Chopped parsley

1 tsp

1 g

Chopped fresh tarragon

^ oz

15 g

Glace de volaille,

melted (optional)

2 oz

60 g

Zucchini, small, trimmed

2 oz

60 g

Red bell pepper, cored

and seeded

2 oz

60 g

Carrots, trimmed

and peeled

2 oz

60 g

Green beans, trimmed

2 oz

60 g

Shiitake mushroom caps


1. Mix the chicken mousseline with the chopped herbs and the glace de volaille, if used.

Per 1 ounce:

Calories, 60; Protein, 4 g; Fat, 5 g (67% cal.); Cholesterol, 25 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 90 mg.

Zucchini Red pepper

Chicken mousseline

Per 1 ounce:

Calories, 60; Protein, 4 g; Fat, 5 g (67% cal.); Cholesterol, 25 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 90 mg.

Zucchini Red pepper

Chicken mousseline


Green beans

Figure 27.5

Cross-section diagram of Terrine of Vegetables with Chicken Mousseline


Green beans

Figure 27.5

Cross-section diagram of Terrine of Vegetables with Chicken Mousseline

2. Cut the zucchini into strips about Vi-'/S in. (1 cm) wide. Blanch 2 minutes in salted water, drain, and chill.

3. Char and peel the red pepper (see p. 529). Cut it into strips.

4. Cut the carrots into strips like the zucchini. Blanch 3 minutes, drain, and chill.

5. Blanch the green beans for 1-2 minutes, depending on their tenderness.

6. Cut the mushroom caps in half. Blanch for 30 seconds, drain, cool, and pat dry to remove extra moisture.

7. Butter well the bottom and sides of a 1V2-qt (1.5-L) terrine mold.

8. Spread one-third of the mousseline on the bottom of the mold, being sure to eliminate air bubbles.

9. Arrange the carrot strips and beans lengthwise in the mold, pushing them partway into the mousseline. Keep the vegetables at least V4 in. (5 mm) from the sides of the mold (see Figure 27.5).

10. Spread a thin layer of mousseline over the vegetables. Arrange the mushroom caps down the center of the mold, then cover with another thin layer of mousseline. About one-third of the mousseline should be left.

11. Arrange the pepper and zucchini strips lengthwise in the mold, adding a little more mousseline as necessary.

12. Top with the remaining mousseline, again spreading it carefully to avoid air bubbles. Rap the terrine sharply on the workbench to eliminate any remaining air bubbles. Smooth the top of the mousseline with a spatula.

13. Cover tightly with foil. Set in a hot-water bath and bake in an oven heated to 325°F (165°C) until set firm, about 1 hour and 15 minutes.

14. Cool thoroughly, then chill well in the refrigerator.

15. Unmold. Slice carefully with a knife dipped in hot water. Serve garnished with a few salad greens and an appropriate cold sauce.

Continue reading here: Terrines And Other Molds With Gelatin

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