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A mousseline is a strained puree that is dominated by one particular ingredient. That ingredient can be anything from vegetables such as peas or carrots or fish or meat or even dessert ingredients such as chocolate or fruit. If done correctly, the mousseline should be extremely smooth in texture and have the consistency of a very thick sauce or paste. It is usually served as either a course in a larger meal or as an accompaniment to an entree or dessert. The word mousseline in French refers to Muslin cloth, which may have been originally used to strain the sauce.
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How did muslin get its name?
Named after a city in Mesopotamia 'Mosul' where it was first made. Adopted into French as Mousseline and Italian as Mussolina
What is the scientific name or taxonomic classification of the Rose flower Mousseline?
The scientific or taxonomic name would be Rosa 'Alfred de Dalmas'.
What is des pommes de terre in English?
"Creamed potatoes" and "mashed potatoes" are English equivalents of the French phrase pommes de terre mousseline. The feminine prepositional phrase also occurs as mousseline de pommes de terre. The pronunciation will be "puhmd ter moo-sleen" in northerly French and "puhm-muh duh ter-ruh moo-suh-lee-nuh" in southerly French.
What are the ten dishes on buffet froid of french classical menu?
Fish pate Beef terine Chicken roulade ballontines gallentines mousse mousseline quennels sausages mortedella
What did people eat on the Titanic?
for breakfast they had eggs and baconfor lunch they had chicken, turkey, ham ect.for dinner they had the following:*Consommé Olga*Salmon garnished with Cucumber and Mousseline Sauce*Filets Mignons Lili (prepared with foie gras, artichoke hearts, and truffle)*Lamb with Mint Sauce* Creamed Carrots*Roasted Squab on Cress*Cold Asparagus Vinaigrette*Pâté de Foie Gras.*Peaches in Chartreuse Jelly*Waldorf Pudding
What was the Titianic's 1st class menu?
There were only two menus recovered from the Titanic for the night of the 14th, the first-class menu is reproduced below:-First CourseHors D'OeuvresOystersSecond CourseConsommé OlgaCream of BarleyThird CoursePoached Salmon with Mousseline Sauce, CucumbersFourth CourseFilet Mignons LiliSaute of Chicken, LyonnaiseVegetable Marrow FarciFifth CourseLamb, Mint SauceRoast Duckling, Apple SauceSirloin of Beef, Chateau PotatoesGreen PeaCreamed CarrotsBoiled RiceParmentier & Boiled New PotatoesSixth CoursePunch RomaineSeventh CourseRoast Squab & CressEighth CourseCold Asparagus VinaigretteNinth CoursePate de Foie GrasCeleryTenth CourseWaldorf PuddingPeaches in Chartreuse JellyChocolate & Vanilla EclairsFrench Ice Creammash and mcdundles
How many words can be made from the word miscellaneous?
15 words can be made out of miscellaneous: 1. comeliness 2.mousseline 3.allusions 4.calumnies 5.coliseums 6.masculine 7.mealiness 8.mescaline 9.molecules 10.molluscan 11.musicales 12.scallinons 13.scullions 14.seclusion 15.
Three main types of sauces?
tomato, pesto and rosee The main types of sauces include: apple, a la king, barbecue, bearnaise, bechamel, black bean, bolognese, bordelaise, hard sauce, bread, brown, chasseur, chaudfroid, cheese, chilli, chocolate, chow-chow, coulis, cranberry, cream, creole, cumberland, curry, custard, french dressing, fudge, gravy, hoisin, hollandaise, horseradish, ketchup, mayonnaise, melba, mint, mornay, mousseline, nam pla, orange, oyster, piccalilli, pesto, remoulade, sabayon, salad cream, salsa, salsa verde, soubise, soy, supreme, sweet-and-sour, tabasco, tartare, tomato, veloute, verjuice, vinaigrette, white, wine, Worcester
What was on the menu on the Titantic?
The First-Class MenuAs served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912First Course Hors D'OeuvresOysters Second Course Consommé OlgaCream of Barley Third Course Poached Salmon with Mousseline Sauce, Cucumbers Fourth Course Filet Mignons LiliSaute of Chicken, LyonnaiseVegetable Marrow Farci Fifth Course Lamb, Mint SauceRoast Duckling, Apple SauceSirloin of Beef, Chateau PotatoesGreen PeaCreamed CarrotsBoiled RiceParmentier & Boiled New Potatoes Sixth Course Punch Romaine Seventh Course Roast Squab & Cress Eighth Course Cold Asparagus Vinaigrette Ninth Course Pate de Foie GrasCelery Tenth Course Waldorf PuddingPeaches in Chartreuse JellyChocolate & Vanilla EclairsFrench Ice Cream
What is puff pastry made from?
It should contain flour, water and butter. However store-bought puff pastry is more likely to contain oil instead of butter and possibly some raising agents, flour treatment agents or emulsifers.
What was the last meal for many people on the titanic?
It depended on the passenger class what they ate. The first class had a 10 course meal, second class a lesser mean and third had a spartan meal in their own dinning room. There is a book written by Rick Archibald called The Last Dinner on the Titanic written in 1997. First Class Menu on April 14, 1912 Hors D'Oeuves Oysters Second Course Consomme Olga Cream of Barley Third Course Poached Salmon with Mousseline Sauce, Cucumbers Fourth Course Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farei Fifth Course Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier and Boiled New Potatoes Sixth Course Punch Romaine Seventh Course Roast Squab and Cress Eighth Course Cold Asparagus Vinaigrette Ninth Course Pate de Foie Gras Celery Tenth Course Waldorf Pudding Peaches in Chartreuse Jelly Chocolate and Vanilla Eclairs French Ice Cream
What History of brioche?
The brioche is a Roman sweet bread made commonly made with flour, sugar, eggs, and butter as the main ingredients. It results in a flaky crust and fluffy texture. Some brioches have cream cheese and jam in the center.
