Mousseline is a forcemeat lightened with which ingredients?

• A. Cream and egg whites
• B. Butter and milk
• C. Cream and yolks
• D. Egg whites only

Answer: (A)

Mousseline gains its light, delicate texture by mixing the forcemeat with a combination that introduces air and moisture. The air comes from whipping egg whites to lift the mixture, while cream adds richness and a smooth, moist mouthfeel. This pairing produces a lighter, finer texture than a standard forcemeat.

Butter and milk would add fat and liquid but not the essential airiness. Cream and yolks would enrich and emulsify the mixture but wouldn’t provide the same level of lightness, since yolks don’t contribute the foaming lift. Egg whites alone could lighten, but they don’t deliver the creamy richness that cream provides.

So the best choice is cream and egg whites.