[Sca-cooks] Le Gateau Victoire Chocolat, Mousseline

Kingstaste kingstaste at comcast.net
Fri Nov 20 22:05:15 PST 2009

Well, ganosh wasn't quite the right description either, it having more of a
mousse-like texture.  Mousseline seemed closer.  

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of Phil Troy / G. Tacitus Adamantius
Sent: Friday, November 20, 2009 10:23 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Le Gateau Victoire Chocolat, Mousseline

On Nov 20, 2009, at 8:41 PM, Stefan li Rous wrote:

> <<< I would accept mousseline as an appropriate term.  Thanks!
> Christianna >>>
> Oh, and while you can find these recipes using the entire recipe name
"mousseline" by itself gets you definitions of sauces, filmy fabric and
other items but not rich, chocolate cakes.

Things that are classified as mousseline generally contain whipped cream
(fancifully supposed to look like white muslin cloth) for a lightened
texture, or as a garnish.


"Most men worry about their own bellies, and other people's souls, when we
all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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