Mousseline (France): small moulds made from poultry or fish and served hot or cold; also used to mean a sauce lightened with cream, made using techniques for savoury mousses  
- ↑ Thefreedictionary.com, Mousseline, . Accessed 30 October 2015.
- ↑ Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.