Mousseline refers to forcemeat made from veal, poultry, or fish that is lightened with which ingredients?

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

Answer: (A)

Mousseline is a lightened forcemeat, where air is folded into the mixture to create a delicate, tender texture. This is achieved by adding whipped cream and stiffly beaten egg whites to the forcemeat made from veal, poultry, or fish. The cream provides moisture and helps the mixture stay smooth and rich, while the egg whites trap air as they are whisked, giving the mixture lift and a light, airy feel. That combination—cream and egg whites—is what creates the characteristic texture of mousseline. Using only egg whites would lift but be less rich; using only cream would enrich but not give the necessary lift; and cream with yolks would add richness without the same foamy lightness.