a French term meaning ‘foam’, is applied to dishes with a foamy texture, usually cold and often sweet but also savoury and sometimes hot. The term was in common use in France by the 18th century. Menon (1758) has recipes for frozen mousses. Some confections are naturally foamy; others may need beaten egg white or whipped cream, and possibly gelatin, to achieve the desired texture.
It will be seen that, although a cold soufflé cannot be distinguished from a mousse, the latter name is used for a wider range of dishes.
Chocolate mousse is well known internationally. Other mousses, such as those incorporating ham (mousse de jambon) or fish or asparagus, are more likely to be found in a French context.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Menon (1758), Les Soupers de la cour (first pub 1755), Paris: L. Cellot.
