Well, my question may make you feel better: What's a mouli-legumes? Is it what we call a food mill over here? If so, you might have it assembled incorrectly (I don't know how, but perhaps the spring tension isn't right, or the bottom is on upside down) or, more importantly, it might not work properly. The first food mill I bought had lovely smooth stamped holes in the bottom (sieve) part. They were so smooth that the food passed over them without being torn. I got tomato puree, watermelon puree, you name it out in little dribs and drabs just as you describe. The bottom of the food mill has to feel rough to the touch, because those rough edges have to catch and tear the stuff you're moving around the sieve. There might be other reasons too, that I'm not thinking of. Finally, I might be thinking of the wrong implement altogether. So you see, your question isn't as daft as you think! Do you have a photo you can post of your mouli-legume? ← "the Mouli-Legume is a french cooking instrument that is a cross between a sieve and food mill. It grind the food quickly into a coarse or fine texture".