Iremember as a young apprentice working through the daily ritual of preparing a mousseline forcemeat for our quenelle de brochet Nantua. First and foremost, we were instructed to put all of the grinding equipment on ice.In fact, when the chef needed to hire a new cook, he derived great pleasure from asking the potential candidate to make him two things: a mousseline forcemeat and an omelet. If the candidate did not first put the grinding equipment on ice or in the refrigerator, the chef ...
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