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Mousseline 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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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