Foam bread

As foam bread (French mousse ) or foam bun (French mousselines ) refers to portioned farce of fish or meat , such as wild or poultry , and cream . Because of its shape and similar structure, the dish was given the German name bread or rolls .

The base mass is bound with gelatine and cooled in molds to just above freezing point. For other preparations, the farce is filled in casserole dishes or timbale and cooked in a water bath.

Foamed liver bread

To prepare, fry poultry or veal liver with onions in butter. This mixture is then finely pureed with a meat grinder and tied with a poultry cream sauce. After cooling , you pass the farce through a hair sieve . The base is bound with whipped cream and wine jelly . It is used in the cold kitchen to feed showpieces and to make individual foam breads and rolls.

literature

• Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
• Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6
• Food apprenticeship, collective of authors, Leipzig 1987