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GTJ | Nov 25, 202005:59 PM     16

I have been researching how to make different terrines and patés. I have never made a mousseline and I have some reservations because of the issue of eating raw meat. For example, could it be considered at all sensible to make mousseline from commercial chicken when there is an issue of salmonella? Unless one had substantial control over the meat or the fish would you consider it wise to risk consuming either raw chicken or fish?

Who makes mousseline here? What about patés and terrines?

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