Vilmorin plays with various connotations of the words rose and mousseline. Mousseline, as an adjective in "sous les brumes mousselines," suggests a texture, either thin (muslin glass), or foamy (pommes de terre mousseline, mashed potatoes with cream).
There are three lines containing the word mousseline, and each time he sets the preceding poetic lines in a quick and rhythmically driven declamation in sixteenth notes.
Note: This can be used for terrines, mousselines, parfaits, timbales, quenelles, and stuffing for fish cuts.
Today, the term pate is commonly, and perhaps wrongly, applied to many shapes and forms that encompass several other categories of forcemeat mixtures including terrines, mousselines, parfaits, and galantines.
[FIGURE 14-15A OMITTED] [FIGURE 14-15B OMITTED] [FIGURE 14-15C OMITTED] [FIGURE 14-15D OMITTED] MOUSSELINES