electronic Gourmet Guide


Mousseline of Fish or Chicken

  • Recipe By: Fonds de Cuisine after Escoffier
  • Serving Size: 1
  • Preparation Time: 0:20
  • Categories: Poultry, Chicken Fish
  • 1 lb fish or chicken breast fillets—boned and skinned
  • 3 each shallots—chopped
  • 1/2 tsp salt and white pepper
  • 3 each whites egg
  • 2 cups cream heavy

1. Pick out any tiny bits of skin or bone and rough chop.

2. Running a Cuisinart at medium speed, purée the shallots

3. Add the fish, and pulse blend it until well chopped. Scrape the bowl at least twice to get an even smooth mixture. Add the salt and pepper, egg whites, and with the motor running, add 1/2 the heavy cream (1 cup) slowly.

4. Scrape down.

5. Add the second half of the cream (1 cup) in a steady stream. Scrape down. At this point the mixture should be perfectly smooth and stiff, and hold its shape well if bagged.

6. Cover it with saran, set it over a bowl of ice in refrigerator for an hour to chill well. It is then ready to use. You may add diced fish, shellfish, etc. to the mix if it is to be used in a terrine. A 1 lb (raw fish) batch will need an 8 cup ring, Butter it well, and spoon in the mousse. It can be layered with other ingredients, such as poached asparagus. Fill the mold 3/4 and cover the top with buttered brown paper. Set it in a pan of boiling water, at least halfway up the mold. Bake 375 F 25 min till a knife comes out clean. Let set 5-10 min and unmold on the serving plate.

Sauce and serve ASAP, as this mousse is light and delicate.

You may use it directly for quenelles. I used to bag them onto a very lightly buttered steam table pan and refrigerate covered with saran. Placing the pan on the hottop I would then add boiling salted water to cover the small bagged out quenelle, and poach them in 3 min. Do not let the water boil, as they are semi fragile.

This recipe works equally well with breast of chicken.


eGGsalad #29: Lobster on My Mind

Related Recipes

© 1997, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998. Modified August 2007

Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home