SC -Mus, Brei and confusion

[margali]

But you can make a very nice pate by lining a pate tin or terrine with the
pastry, fill, cover and bake. Then you can funnel in warm aspic through the vent
holes to set in any gaps left by the ingredient shrinkage so that when tou pop
it out of the mold after chilling it to set you get these wonderfully decorative
slices with no airspacs that stay together as you plate and garnish it.
IIRC mousse often has cream and a panade of cream soaked crumbs beaten into the
forcemeat to smooth and lighten the texture. I have seen mousse recipes with
egg, but to my senses they do that to emulate the smoothness of the cream and
panade-I had at one time essentially the same trout mousse recipe, one from my
larousse with the cream and panade and the other from {?} Joy of Cooking- some
modern cookbook that made it with half and half and egg whites. Lower in fat and
calories for sure, but lacking in the inherent richness associated with full fat
products.
margali

allilyn at juno.com wrote:

> Doesn't a mousse have to have beaten egg whites in it?  Does it just
> denote a consistency?
>
> I had a recipe--modern--for a terrine that used puff pastry to set the
> mushed meat and the hidden goodies in, and I didn't realize that
> 'terrine' meant the container.  Neither, apparently, did that recipe
> writer.  The hidden goodies, IIRC, were hard-boiled egg, cooked carrots,
> maybe pickles--when sliced, you got bits of things in the slices.
>
> Regards,
> Allison,     allilyn at juno.com
>
>