mousseline


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Related to mousseline: Mousseline sauce

mousseline

[‚müs·ə′lēn]
(textiles)
Referring to a lightweight crisp sheer fabric; usually used in connection with the name of the fiber.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Wrap a small spoonful of lobster mousseline in plastic wrap and simmer until firm.
To make the more stable 'mousseline' version, whisk the egg whites to a soft peak and fold into the sauce.
Daughter-in-law and her dad chose steak with garnish from the daily specials board, and her mum had chicken supreme with mustard cabbage and mousseline sauce.
The day started at 9.30am with threeand-a-half-hours to prepare a four-course menu featuring a parmesan risotto; a whole baked sea bream with fennel, shellfish velout, pomme mousseline and petit pois la Franaise; and a classic tarte tatin with crme Chantilly.
But the hit of the evening was the main course -roasted veal loin dunked in its own jus and accompanied by artichoke mousseline. In short, you many not know whether your dining partner is "The One", but you will face no such doubt about your choice of dining place.
Among the mouth-watering dishes the students will be preparing is mousseline of lemon sole with lobster and buerre blanc sauce and velvet chocolate mousse in mint glass biscuit with a warm chocolate cappuccino.
BAKED LAMB LOIN WITH WILD MUSHROOM AND CHICKEN MOUSSELINE
Langoustine mousseline with Malabar pepper, creamed passion fruit butter and little dice of langoustine.
l Third course: Mousseline of passion fruit set on raspberry coulis and garnished with langue de chat.
ingredients For the brioche crisps: 2 ounces granulated sugar 1/3 ounce cake yeast 11/2 ounces milk, 90[degrees] 3 large eggs 1/2 pound plus 5 ounces all-purpose flour 1/8 ounce salt 5 ounces unsalted butter, cubed and at room temperature Confectioners' sugar as needed For the mousseline: 8 ounces heavy cream 5 large egg yolks 4 ounces granulated sugar 4 ounces Poire William 2 sheets gelatin, softened in 2 cups of cold water For the pear chutney: 12 Bosc pears, peeled, cored, and small dice 1 tablespoon unsalted butter 1 cup granulated sugar Zest of 1 orange 1 vanilla bean, split 1/4 cup Poire William For the orange marmalade: Zest of 4 oranges, cut into thin strips 11/2 cups water 21/2 cups granulated sugar For the garnish: Chocolate peppermint
Paul choose the calorific Mousseline of Baileys and dark chocolate creams scented by strawberry coulis (pounds 3.50).