{"id":3247,"date":"2020-12-15T17:43:39","date_gmt":"2020-12-15T17:43:39","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3247"},"modified":"2020-12-15T17:54:33","modified_gmt":"2020-12-15T17:54:33","slug":"preparation-of-mousseline","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/","title":{"rendered":"PREPARATION OF MOUSSELINE"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
  • Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. <\/span><\/li>
  • They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.<\/span><\/li><\/ul>

    HOW TO MAKE BASIC MOUSSELINE SAUCE:<\/strong><\/span><\/h2>
    INGREDIENTS<\/span><\/h5>
    • 1\/4 cup wine vinegar<\/span><\/li>
    • 1\/2 teaspoon freshly ground pepper<\/span><\/li>
    • 3 egg yolks<\/span><\/li>
    • 1\/2 cup plus 1 tablespoon butter<\/span><\/li>
    • 1\/2 teaspoon lemon juice<\/span><\/li>
    • 1\/2 cup heavy cream<\/span><\/li>
    • salt and pepper<\/span><\/li><\/ul>

      METHOD:<\/strong><\/span><\/p>

      1. Put the vinegar and freshly ground pepper into a small saucepan. <\/span><\/li>
      2. Evaporate over a moderate heat until only 1 tablespoon of liquid remains. <\/span><\/li>
      3. Meanwhile, thin the egg yolks with 1 tablespoon cold water. Cut the butter into small pieces and melt in a saucepan. <\/span><\/li>
      4. Remove the reduced vinegar from the heat and pour onto the egg yolks, whisking well. Pour into a small basin and place over a saucepan of hot water, continuing to beat with a wire whisk until the eggs have a creamy appearance. <\/span><\/li>
      5. Then gently pour in the melted butter, whisking all the time over the heat. <\/span><\/li>
      6. When the sauce is thickened, remove from the heat, add the lemon juice then fold in the lightly whipped cream. Season to taste and serve immediately.<\/span><\/li><\/ol>

        \u00a0<\/p>

        \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste. HOW TO MAKE BASIC MOUSSELINE […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3247","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nPREPARATION OF MOUSSELINE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PREPARATION OF MOUSSELINE - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-15T17:54:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/\",\"name\":\"PREPARATION OF MOUSSELINE - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\",\"datePublished\":\"2020-12-15T17:43:39+00:00\",\"dateModified\":\"2020-12-15T17:54:33+00:00\",\"description\":\"Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.\",\"breadcrumb\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#primaryimage\",\"url\":\"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\",\"contentUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"IHM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"HM NOTES\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"BHMCT 3RD YEAR\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/\"},{\"@type\":\"ListItem\",\"position\":5,\"name\":\"FOOD PRODUCTION 5TH SEM\",\"item\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/\"},{\"@type\":\"ListItem\",\"position\":6,\"name\":\"PREPARATION OF MOUSSELINE\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ihmnotessite.com\/#website\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"name\":\"IHMNOTESSITE\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/ihmnotessite.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ihmnotessite.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ihmnotessite.com\/#organization\",\"name\":\"IHMNOTESSITE\",\"url\":\"https:\/\/ihmnotessite.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"contentUrl\":\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png\",\"width\":234,\"height\":147,\"caption\":\"IHMNOTESSITE\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"PREPARATION OF MOUSSELINE - IHMNOTESSITE","description":"Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/","og_locale":"en_GB","og_type":"article","og_title":"PREPARATION OF MOUSSELINE - IHMNOTESSITE","og_description":"Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-12-15T17:54:33+00:00","og_image":[{"url":"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/","name":"PREPARATION OF MOUSSELINE - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#primaryimage"},"thumbnailUrl":"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png","datePublished":"2020-12-15T17:43:39+00:00","dateModified":"2020-12-15T17:54:33+00:00","description":"Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream. They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.","breadcrumb":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#primaryimage","url":"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png","contentUrl":"https:\/\/ihmnotessite.com\/wp-content\/plugins\/elementor\/assets\/images\/placeholder.png"},{"@type":"BreadcrumbList","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-mousseline\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":2,"name":"IHM NOTES","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":3,"name":"HM NOTES","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/"},{"@type":"ListItem","position":4,"name":"BHMCT 3RD YEAR","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/"},{"@type":"ListItem","position":5,"name":"FOOD PRODUCTION 5TH SEM","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/"},{"@type":"ListItem","position":6,"name":"PREPARATION OF MOUSSELINE"}]},{"@type":"WebSite","@id":"https:\/\/ihmnotessite.com\/#website","url":"https:\/\/ihmnotessite.com\/","name":"IHMNOTESSITE","description":"","publisher":{"@id":"https:\/\/ihmnotessite.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ihmnotessite.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/ihmnotessite.com\/#organization","name":"IHMNOTESSITE","url":"https:\/\/ihmnotessite.com\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/","url":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","contentUrl":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","width":234,"height":147,"caption":"IHMNOTESSITE"},"image":{"@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/"}}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/3247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/comments?post=3247"}],"version-history":[{"count":7,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/3247\/revisions"}],"predecessor-version":[{"id":3257,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/3247\/revisions\/3257"}],"up":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/374"}],"wp:attachment":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/media?parent=3247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}