« back to encyclopedia search resultsMousseline 2
1. A very light quenelle or mousse made by pounding a raw ingredient (such as fish, chicken or a vegetable) with the same quantity of double cream - generally over ice (see photograph).
2. A term used by confectioners to describe cakes and pastries made with delicate mixtures.
3. An adjective used to describe a very light sauce - such as mayonnaise mousseline.
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