mousseline sauce


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mousseline sauce

n
(Cookery) a light sauce, made by adding whipped cream or egg whites to hollandaise sauce
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Many sat down to a main course of poached salmon with mousseline sauce and sliced cucumber in the Ritz.
As catastrophes go, it's the equivalent of the Titanic's head chef running out of lemon juice for the mousseline sauce to accompany the poached salmon in the first class dining room.
These were perfect with a first course of crab cakes, and their acidities balanced a Mousseline Sauce.
They were served Consomme Olga and poached salmon in mousseline sauce, offerings from the original R.
Poached Salmon with a Mousseline Sauce This was also one of the dishes served at the launch party at Belfast's Grand Central Hotel in 1911.
MENU Hors D'oeuvres arious including Ham in Aspic Consomm Riche aux Perls Boiled Salmon Mousseline Sauce and Cucumber Roast Aylesbury Duck with Apple Sauce, New Peas and Dressed Salad Main Course Fillets of Beef "Terra Nova", with New Potatoes, Rissollee and Fresh Spinach Dessert Souffl "Captain Scott" Cheese and Biscuits Coffee Friandises
Daughter-in-law and her dad chose steak with garnish from the daily specials board, and her mum had chicken supreme with mustard cabbage and mousseline sauce.
Turn your Hollandaise sauce into an equally delicious Mousseline sauce by whipping 1/4 cup heavy cream until it's firm.
The six-course meal with appropriate table wines (also champagne and sherry) begins with poached salmon and a mousseline sauce.
Pepin will prepare a whole poached Salmon with a light, creamy Mousseline Sauce, followed by little crocks of Rillettes of Rabbit--a classic French party spread that's perfect with country bread and a crisp white wine.
Lightly-poached salmon topped with a rich mousseline sauce and garnished with sliced cucumbers was a favourite.