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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 [1] [2]


  1., Mousseline, [1]. Accessed 30 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.