Synonyms for mousseline or Related words with mousseline

cocotte              mirliton              hachis              mousseron              saucisse              patates              haricots              croque              salade              choucroute              tartare              poire              quenelles              bourguignonne              mousseux              noisette              pommes              pastilla              assado              flanelle              ongles              pisto              rizling              moules              gringet              terrine              grisette              gateau              garnie              brocciu              gaufre              bergamote              lucques              peurion              patata              oignon              cambozola              cendron              muscateller              bouillabaisse              beignet              heiligensteiner              milord              bambou              tarte              chevre              archiduc              mendiant              ratafia              tulipes             



Examples of "mousseline"
When she was revived, the Queen greeted her daughter (whom she later nicknamed "Mousseline") with delight:
Subsequently, the word Muslin found its place in various European languages as French "mousseline", Italian "mussolina" etc.,
Lyon and Nantua are famous for their "quenelles de brochet" (pike quenelles), often served with "sauce mousseline" (cream sauce) and run under a broiler.
The bridesmaids wore dresses of white satin duchess faille and mousseline de soie, embroidered with wild rosebuds and foliage: the flowers representing England, Scotland, Ireland and Germany.
After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream; mixed with whipped cream, it is "crème légère", . Beating in softened butter produces German buttercream or crème mousseline.
La Tante Claire opened in 1977 at Royal Hospital Road, Chelsea. The signature dish of the restaurant was pig’s trotter with chicken mousseline, sweetbreads and morels; which when served elsewhere by Marco Pierre White, are referred to as "Pig's Trotters Pierre Koffmann". Within six years of opening, the restaurant gained its third Michelin star.
"Brioche is eaten with dessert or tea, but also has numerous uses in cuisine. Common brioche dough is suitable for coulibiac and fillet of beef en croute. Brioche mousseline surrounds foie gras, sausage, cervelat lyonnais; ... individual brioches serve as containers for various chopped and sauced stuffings, savoury or sweet, as warm appetizers or intermediate courses."
The countess is portrayed on a black background, wearing a precious scarlet dress, a frilled mousseline on the chest, and rich set of jewels. She looks to the right, ideally towards the portrait of her husband. The countess is surrounded by her three sons, Troilo, Federico and Ippolito. It is the first case in Italian art in which this iconography was used.
Jean Dessès (6 August 1904 – 2 August 1970), was a world leading fashion designer in the 1940s, 1950s and 1960s. His designs reflected the influences of his travels, specializing in creating draped evening gowns in chiffon and mousseline, based on early Greek and Egyptian robes.
The third style is "gratin" which has a portion of the main protein browned; the French term "gratin" connotes a "grated" product that is browned. The final style is "mousseline", which are very light in texture using lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.
Wedding party members included Miss Mary Christian, Miss Elizabeth Lewis, Miss Nina Armistead, Miss Mazie Hutter, Miss Norvie Craighill, Miss Ruby Hanmer, Miss Fannie Cheatwood, and Miss Evelyn Early. Ushers were Messrs. George Lancaster, G.O. Howard, and Forest Scales, of Holcombe Rock, and C.S. Hutter, D.A. Payne, and Dexter Otey, of Lynchburg. The ushers were followed by eight groomsmen Messers. E.R. Hutter, R.T. Watts, Samuel Adams, R.C. Blackford, Keene Langhorne and Henry Johnson, of Lynchburg: Robert Rose, of New York, and Colonel Joseph Button, of Richmond. Bridesmaids were exquisitely gowned in white mousseline and lace trimmings over taffeta with large white picture hats and long gloves, and carried bunches of maiden hair fern. The two maids of honor, Miss Edna Hutter, sister of the bride, and Miss Florence Langhorne, of Campbell County, were handsomely and becomingly gowned in white mousseline over white taffeta and wore large white chiffon hats with pink roses and carried la France roses.
The menu's Asian influences include sashimi of bluefin tuna served with a horseradish cream and wasabi flowers in white tea jelly. Chinese techniques such as velveting are also used in the production of a lobster sauce in a dish which features lobster served three ways, the other ways being as a mousseline dumpling as well as the flesh itself. The mulloway served at the restaurant is sourced from an aquafarm in Palmers Island, New South Wales.
Italian meringue is prepared by the addition of sugar syrup made by heating sugar and water (and sometimes the addition of glucose or corn syrup to stabilize the crystal structure) heated to the soft-ball stage () to egg whites whipped to soft peaks. The sugar syrup cooks the egg whites, heating them well past the recommended in the USA to kill salmonella and any other potentially harmful bacteria. The syrup and egg white mixture is then whipped and cooled until it reaches room temperature. Buttercream prepared in this method is also often referred to as Mousseline buttercream.
Custard-based buttercream (also known as "German buttercream", "light buttercream", "crème mousseline", and "Bavarian buttercream") is prepared by beating together a thick type of custard called pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar. Like French buttercream, this icing is very rich and smooth and is best suited for use as a filling or an icing, but not for decorations. A less rich yet still smooth version is made by using egg less, cornstarch based imitation custard using custard powder; this version is suitable for basic decorations when piped.
The menu uses locally grown produce from Powys and Shropshire, and is a combination of classic and modern French cuisine with seasonal changes. Dishes include a pork belly main from the nearby Neuadd Fach baconry, which is served with an apple mousseline, pear and au jus. A monkfish main course comes served with a langoustine consommé and a Brussels sprout purée. Other French courses include a French onion soup and a cheese soufflé. Desserts served include a nougat tube filled with white chocolate and passion fruit mousse, and a trio of lemon pots.
On 7 January 1766 Albert (whose succession rights over the Polish throne won him several adepts) received a polite welcome in Bratislava by the citizens. On 2 April the engagement took place and six days later, on 8 April, the wedding took place in the chapel of Schloss Hof. In the ceremony (in which the Dowager Empress was present) Maria Christina was wearing a white, pearl decorated mousseline dress and Albert his militar uniform; however, the rest of the guests were dressed in black because of the ongoing court mourning. Soon afterwards the newlyweds settled in Bratislava.
On Wednesday, April 19, the pairings were Tom Arnold with Wolfgang, Chelsea Cooley with Cat and Big Kenny with Govind. Chelsea's menu of Charred Kobe-style Beef with Asian Pear Slaw and Honey-Miso Vinaigrette, Spicy Tuna Belly and Asparagus Roll with Wasabi Crème Fraîche, and Green Tea Parfait with Kiwi and Cashews eked out a 35-34-34 victory over Tom's Scalloped Corn Casserole with Apple Smoked Bacon, Prime Beef Burgers with Gorgonzola and Special Sauce, Molten Chocolate Cake with Whipped Cream and Kenny's Dungeness Crab with White Asparagus and Hazelnut Vinaigrette, Seared Kobe-style Beef with Potato Mousseline and Chanterelle Mushroom Salad and Fried Cookies and Cream.
Muslin (AmE: Muslin gauze) from French mousseline, from Italian mussolina, from Mussolo ‘Mosul’ (Mosul, Iraq, where European traders are said to have first encountered the cloth). Although this view has the fabric named after the city where Europeans first encountered it (Mosul), the fabric is believed to have originated in Dhakeshwari, now Dhaka the capital of Bangladesh. In the 9th century, an Arab merchant named Sulaiman made note of the material's origin in Bengal (known as Ruhml in Arabic). Bengali muslin was traded throughout the Muslim world, from the Middle East to Southeast Asia. In many Islamic regions, such as in Central Asia, the cloth was named "Daka," after the city of Dhaka.
The Moss roses are based on one or more mutations, particularly one that appeared early on "Rosa centifolia", the Provence or cabbage rose. Some with Damask roses as a parent may be derived from a separate mutation. Thickly growing or branched resin-bearing hairs, particularly on the sepals, give off a pleasant woods or balsam scent when rubbed. Moss roses are cherished for this trait, but as a group they have not contributed to the development of new rose classifications. Various hybrids with other roses have yielded different forms, such as the modern miniature creeping moss rose 'Red Moss Rambler' (Ralph S. Moore, 1990). Moss roses with centifolia background are once-flowering; some moss roses exhibit repeat-blooming, indicative of Autumn Damask parentage. Examples: 'Common Moss' (centifolia-moss), 'Mousseline', also known as 'Alfred de Dalmas' (Autumn Damask moss).
After this she submitted a sketch for a gown for Clinton to wear to the 1993 Inaugural Ball. Clinton selected Phillips' sketch over those submitted from other designers, and Phillips went about creating Clinton's custom designed "shimmering" violet lace-and-mousseline gown. Phillips said of Clinton's choice that, "It's a fairy-tale sort of dress, very traditional, which really isn't typical of my style ... I thought it was a beautiful design, but I never thought it would be selected since there were a million other gorgeous gowns submitted by designers far more established than I." Nicole Fischelis, then-fashion director of Saks Fifth Avenue, said of the gown that, "I think Sarah Phillips is part of a new generation of young designers who are very contemporary and have a definite feel for quality clothes ... I think it's terrific that Mrs. Clinton would pick someone young and unknown to the public. It shows a certain kind of spirit and open-mindedness."