Les Mousses Eu Mousseline Frod

Mousse – French means “foam”, lightest of all pâtés with the addition of aspic. Method similar to bavonois.

Main Ingredient

Basic Recipe for all types serves 8-12 (Charlotte Mould) x1

225g appropriate cooked puree                      150mL Veloute or Piquant

150mL aspic                                                300mL double cream soft peak

Seasoning, colouring, flavours as desired

Removal of all skin and gristle finally mixed and passed through sieve. Add hot sauce and incorporate aspic, season, additives, eg. Tongue, salmon. Reduce temp quickly, when cold prior to setting fold in cream to mould. Allow ½ hour to well set and chill.

Cold mousse and mousselines

Points to watch

1.       Don’t have apparel to cold, as mix will turn lumpy.

2.       If cream is over whipped the mousse will eat dry.

3.       Any seasoning, colouring, additives must be done at liquid stage

Mousse lines

Similar to above with a higher content of cream. So delicate usually made in individual mould portions and eaten from container.

Service

Usually accompanied with a contrast of texture, eg. Melba toast.

Pates and Terrines

Started life as preserving the produce of Aulem pigs, hams, salted, sausages.

Pate – pie pastry covered.

Terrine – dish forcemeat is cooked in (pure flavour).

Rillettes – cuts of meat cooked and sealed in fat in stone jar potted meats

Parfait

Guillotines – forcemeat cooked in skin of animal.

Terrines are cooked au bain marie & allowed to rest before cutting.

Pate – when cooked are allowed to settle and loose their initial heat, filled with a high gelatinous stock of appropriate flavour to seal & preserve, moist.

Terrines – when cooked & cold, they may be coated with melted lard, chaud foid, aspic, or aspic sauce.

Les farces et les panades

Farces binding & extending agents

Pates, terrines, mousses, mousselines, quenelles

1. Viandes crus - raw meat base

Bitoks - beef

Hamburgers - beef

Porjarski - veil or chicken

Kotbuler - meatballs, sausage meat

Keftedes, lamb pork, veil without onion

2. Viandes cuits - cooked meats

Cromesquis - usually chicken

Croquettes or cotellettes - chicken, ham, and fish

Fricandelles – usually beef

Durham cutlets

Rissoles

Cold mousses

3. Legumes au vegetables – usually used as stuffing.

Duxelles - chestnuts

Mie de pain - white breadcrumbs, used as a stuffing, eg. Tyme for bone shoulder, paupiettes etc.

Farce afine

Finer forcemeats,

From a raw meat base with egg whites and cream

1lB – finely minced and sieved meat/fish/poultry.

1lB / 3/4 pt double cream                           1 pint cream = 20 fl oz

2 egg whites

White pepper, nutmeg, salt

Everything must be kept well chilled

Usages                                                     small quenelles – for soups, fish, entrees

            Large quenelles – as fish or entree dishes in their own right

            Hot mousses

            Souffles

            Mousselines

            As a filling or stuffing, eg. Turbane, chaitruse, paupiettes

In menu terminology, the predominant flavour of the forcemeat is indicated on the menu.

Kynell – Anglo-Saxon word meaning to pound or grind meat/fish flesh.

Les Panadas

Au Mie de pain – ½ lB bread crumbs, 300mL cream

 - Usages - veil forcemeats - pojorskis

A la pommes de terre – pommes a la niege, dry cook, sieved

 - Usages - ficadelles

Au riz – moist cooked rice, like risotto, 3:1 ratio, sieved

 - Usages - large meat or fish quenelles

A la furine – choux paste without eggs, tough mix.

 - Usages - pates

A la frangipane – pastry cream without sugar

 - Usages – fine fish or game, chicken farces or pates.

Note: all panadas should be well chilled before adding forcemeats.

In forcemeats panadas, protein in flesh is usually enough to hold mix, a panada is a leason or binding agent,

Veryings: taste, texture, moistness and extender.

Menu examples of quenelles

Quenelle de merlon touts Paris.

Mousse chand de jambon sauce madeie.

Souffle de volaille a la hongroise.

Mousseline de poerdreau simifane.

Preparation of Porjarskis & bitoks

Simple forcemeat raw viandes crus

A combination of finely minced, good quality raw meat normally bound with rusk or bread panada Mie de Pain well seasoned, aromates & herbs

Pojarski

Originally cote de veace hachee, was a cutlet with meat removed, minced and bound with butter and seasoning reshaped on the bone.

Cotelettes a la pozharsky                           Menu example:

Veil                                                          porjaski - smitaine

Por                                                           “onion sour cream sauce”

Mie de pain – cream panada                       pass over cooked porjaski

Butter, egg, chopped parsley

Salt, pepper, nutmeg

Pane, anglaise, macaroni stir fry

Bitoks – bitoks bitki bitouque = made from beef

Shaped like small tournedos 2oz

Keftedes – are Bitok made from lamb pork or viel.

     - minced beef

     - minced pork

     - mie de pain     panada

     - cream

     - onions

     - salt

     - white pepper nutmeg

     - egg

Menu example: “bitoks be boeuf a la russe

Cooked bitok, deglace with cream ass demi glace pass

Serve separate in tambal (drumb)

On top of bitoks goes onion saute, pomme saute “separate”