单词 | sauce mousseline |
释义 | > as lemmassauce mousseline b. In full mousseline sauce (also sauce mousseline). A rich, frothy sauce consisting of hollandaise mixed with whipped cream or egg whites. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1892 M. E. Nicol 366 Dinners 115 Tomato, with rice, soup. Striped bass, sauce mousselline. 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) 226 (heading) Green mousseline sauce. 1939 A. L. Simon Conc. Encycl. Gastron. (1952) I. 39/1 Mousseline or mousseuse, Sauce. This is a Hollandaise..to which is added an equal amount of stiffly-whipped cream. 1956 Good Housek. Home Encycl. (ed. 4) 562/1 Mousseline sauce. Hollandaise sauce to which beaten egg white or whipped cream has been added, giving a frothy effect. 1988 N.Y. Times 15 June c14/4 To accompany the first course, asparagus with sauce mousseline, he chose a 1986 Chinon. 1998 France 2: Loire Valley Châteaux (Electronic ed.) 1 Jan. In the large tavern-style dining room, the menu might include frogs' legs, fresh asparagus in mousseline sauce, or fish cooked in a salt crust. < as lemmas |
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