Hello Food52ers! I've taken the plunge and have enrolled in culinary school (taking the basic and intermediate cuisine and patisserie courses at Le Cordon Bleu in London). One of our exam dishes is a chicken breast stuffed with chicken mousseline ( chicken breast, egg white, cream, and fresh herbs processed into a paste). I did a run-through of the dish tonight, stuffing only one breast. I now have about 1 1/2 cups/300 ml of mousseline left! What is the shelf life of this stuff? Can I freeze it un-cooked; can I freeze it cooked? I am thinking of stuffing zucchini with it tomorrow, but that will just make the slightest dent in my piping bag :) Any other ideas of how to use it? Thanks, as always, for your input!