Mousseline
Encyclopedia
A mousseline is a dish based on meat, fish, shellfish or foie gras
(usually puréed) to which whipped cream or, less frequently, beaten egg whites are added to lighten the texture by incorporating air bubbles. "Mousseline" is a derivative of "mousse
".
Foie gras
Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...
(usually puréed) to which whipped cream or, less frequently, beaten egg whites are added to lighten the texture by incorporating air bubbles. "Mousseline" is a derivative of "mousse
Mousse
Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...
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