Farce fine à la Crème, ou Mousseline

Ingredients

• kilo flesh, well trimmed and freed of sinew
• egg whites
• /2 litres cream, thick and fresh
• grammes salt
• grammes white pepper

Instructions

1. Pound the flesh finely with the seasoning.
2. Add the egg whites little by little, and pass through a fine sieve.
3. Gather the forcemeat into a sauté pan, smooth it with the spatula, and keep it in full ice for 2 hours.
4. Slacken it progressively with the cream, working it with care and without taking the pan off the ice.
5. The proportion of cream is an average: how much is absorbed varies with the albuminous properties of the base — meat, fish or shellfish. The method applies to any base, and where good cream can be had it is to be preferred, above all for shellfish.