American Heritage® Dictionary of the English Language, Fourth Edition
- n. A fine sheer fabric resembling muslin, originally made in Mosul, Iraq.
- n. A hollandaise sauce to which whipped cream has been added.
- n. An aspic containing whipped cream.
Century Dictionary and Cyclopedia
- n. A very thin glass used for claret-glasses, etc.
- n. a very fine, semi opaque fabric similar to muslin, typically made of silk, wool or cotton.
- n. a soft, light sweet or savoury mousse.
- n. hollandaise sauce that has been made frothy with whipped cream or egg white, served mainly with fish or asparagus.
GNU Webster's 1913
- n. Muslin.
- Borrowed from French (Wiktionary)
- French; see muslin. (American Heritage® Dictionary of the English Language, Fourth Edition)
“Citrus juices and zest can lighten a barnaise, reduced meat stocks can add depth, and whipped cream can be folded into it, in which case it is classically called a mousseline sauce.”
“Mousselines, Quenelles The basic preparation for many refined fish mixtures is the mousseline, from the French mousse, or “foam,” a term that describes the airy, delicate consistency aimed for.”
“Also called mousseline buttercream, this frosting is like classic buttercream's dolled-up older sister.”
“He turned out vertical colorblocked dresses with pleat details for daytime and pleated georgette and mousseline ones for night.”
“There was a sea scallop rosette with winter black truffles, celery mousseline and a brown butter sauce.”
“The '' Bird of the Night '' -- a concoction of silk mousseline and deep purple ostrich feathers, mounted on a mother-of-pearl frame -- is a shrunken variation on the massive feather fans that were all the rage in the 1800s.”
“In sequin-studded silk mousseline, the '' Chiffon '' is mounted on frames made of carbon fiber, an ultra-lightweight polymer used in jets and sports cars.”
“Less impressive was a fillet of veal with a sweetbread as overcooked as the room was underdesigned (have I made my point yet?) and a "smoked pomme mousseline" which did not deliver on its name.”
“Jacqueline's chicken liver mousseline (duo) in Granny Smith apple cups, one with marinated dried cherry, the other with pineapple confit, is truly disgusting.”
“Sadly, there aren't any accompanying pictures, so we don't know whether he delivered this insight while enjoying a starter of Loch Duart salmon, leek, champagne velouté, fine herbs and avruga ? or, perhaps, a main course of veal accompanied by sweetbreads, summer vegetables and smoked pommes mousseline.”
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