Le Cordon Bleu - Instruction #12; Practical #12

Instruction #12 - Forcemeat Stuffing – Part 2

• Basic technique for making a mousseline filling
• Stuffed chicken breasts, sauce, and mushrooms
• Technique for turning mushrooms

The key to mousseline fillings is salt and temperature. There needs to be at least 6 g of salt per 200 g of meat. The salt acts like a binder. When the meat is twirled in a food processor it wraps itself around the salt crystals, thickening the filling. Likewise, only chilled ingredients will result in the desired consistency. What is that consistency you ask? Mousse-like. Creamy and smooth.

Mix diced chicken meat with a good pinch of salt. Whip in food processor. Once it forms a ball drizzle in egg whites. The ball will flatten, whip for a second, and return to a ball. At this point add cream. Whip until a nice, smooth consistency forms. Just to make sure – press the mixture through a flattened sieve. Add chives for color. Place mousse into a piping bag.

Slice chicken breasts horizontally forming little pockets. Pipe filling into center. Place on a slightly sautéed chicken carcass. Add white wine, bay leaf, thyme, and white chicken stock. Roast for 20-25 minutes at 200 degrees Celsius.

To serve, slice the breast on an angle exposing the filling. Drizzle parameter with reduced cooking liquid that has been creamed. And some cooked mushrooms. If you’re feeling fancy (or just really French), you can add some turned mushrooms to the side.

Ahh, turning mushrooms. Not quite a pain as yesterdays turned carrots, but still a challenge. Check it out.



I did well with this recipe. Chicken, filling, and mushrooms were all perfectly cooked. Flavoring was good. My only fault was I didn’t reduce my sauce enough. When they say, reduce considerably, they mean it! Nonetheless I am pleased with today’s work.

The best part is I have a friend visiting from the US this weekend. I have stuffed veal rolls from yesterday and today’s stuffed chicken breasts to serve him for dinner! Francis and I will dine Le Cordon Bleu style tonight!

Bon appetite!