Definitions for "Mousseline"
Keywords:  cream, lightened, sauce, beaten, butter
A mixture such as buttercream, lightened with Italian Meringue or Crème Patisserie. It can be used as a filling for cakes and pastries.
Refers to ingredients that are usually lightened with whipped cream or egg whites, as in sauces, or with butter, as in brioche mousseline.
a sauce blended with whipped cream or beaten egg whites
Keywords:  muslin, opaque, semi, finer, crisp
general term for crisp, lightweight, semi-opaque fabrics . May be made from a variety of fibers.
General term for very fine, semi-opaque fabrics, finer than muslins, made of silk, wool or cotton.