The appetizer consisted of diver scallops, topped with sweet potato mousseline, caramelized corn and espelette cream.
|
|
The catering menu includes roasted bell pepper hummus and smoked salmon mousseline with fried capers and toast points.
|
|
And think of a plethora of point d'esprit and lace and mousseline dresses made for Titania and her court.
|
|
Made out of muslin, they are sewn between layers of mousseline and tulle, both on the bodice and the skirt.
|
|
You could make an omelet mousseline instead, or a farro salad in the style of the restaurant Charlie Bird in Manhattan.
|
|
Over the years, Lesage has produced the fashion house's signature tweeds in fabulously intricate and colorful weaves of mousseline, wool, pearls and ribbon.
|
|
You could do it with simply roasted salmon with brown sugar and mustard along with potato mousseline and some green beans and shallots.
|
|
Pants (cut loose and long in tweed bouclé, mousseline and silk satin, paired with neat jackets or cast as a jumpsuit) dominated the collection.
|
|
He will serve a dinner of caviar and potato mousseline, lobster with truffles and a celeriac "spaghetti," Bresse chicken with crayfish and mushrooms, and a chocolate dessert.
|
|
Also: Melissa Clark's recipe for an omelet mousseline, into which I'd like to fold some sea urchin just as if my name were Riad Nasr or Lee Hanson.
|
|
I would almost go back just for the simple coddled egg, cooled with a dollop of black-truffle mousseline and garnished with tiny fingerling potatoes, pioppini mushrooms, and leeks.
|
|
A magnificent dessert combined moist purple cakes tasting of concentrated blueberries with a powerfully lemony mousseline, bracingly tart yogurt "snow" and honeycombed pong tang, a traditional Taiwanese hard candy.
|
|
The desserts, a trio of flourless Grand Marnier carmella, lemon mousseline croquantine and California almond cake, are so fancy that you have to put on lipstick just to be seen with them.
|
|
Especially when Giambattista Valli situated his show of high/low ball gowns, minidresses cut to the thigh in front and streaming trains of mousseline and silk faille behind, in the Archives Nationales.
|
|
For Thursday night's feed, I'd like some roasted salmon fillets glazed with brown sugar and mustard: simple and delicious, and elegant alongside potatoes mousseline and a thatch of Jacques Pépin's green beans.
|
|
The dress was covered in 63,000 twisted glass tubes to create a scale pattern on the dress, which is also made of over 49 feet of pink mousseline fabric, Louis Vuitton told PEOPLE.
|
|
Most of the statement is in French (barigoule, mousseline, tête de veau, béarnaise), a significant part is in Italian (carnaroli risotto, garganelli verde, pecorino ginepro) and not one word is in Danish or Mandarin.
|
|
If the creature in question happened to be cow, guests might dine on tartare of top round, mousseline of chuck steak sausages with bone broth, and sirloin fried in hay ash with duck fat-baked parsnip.
|
|
STARTER I Scallops with potimarron pumpkin mousseline STARTER II Polish sauerkraut soup MAIN COURSE Roast veal in a tonka bean sauce with green beans and fondant potato DESSERT Figs in puff pastry What's coming up Thanks for reading.
|
|
A first course of sunchoke ravioli will be followed by the sole, which will be roasted whole and served with a fennel mousseline -- accompanied by green and yellow summer squash blossoms, keeping with the color scheme, of course.
|
|
Cate Blanchett and Michelle Williams went high runway in Louis Vuitton, Ms. Blanchett in a black leather breastplate over a black-and-white lace and silk collage dress, Ms. Williams in long ruched white mousseline covered in micro paillettes.
|
|
There was a choice of three mains: Braised Welsh lamb shank with grilled vegetables and celeriac mousseline; homemade spinach gnocchi with sun-dried cherry tomatoes, mozzarella, and panna sauce; and Loch Fyne smoked salmon with avocado, creamy celeriac, and grilled prawns.
|
|
Then you could round out the weekend with Samin Nosrat's recipe for buttermilk-brined roast chicken, Kim Severson's recipe for potato mousseline and the recipe for Vichy carrots I picked up from the chef Jody Williams of Buvette in New York.
|
|
To move from surf to turf, the salmon appetizer is smoked and lightly cooked for a delicate roasted flavor — enlivened by egg mousseline — before a well-browned chicken breast arrives on fat white asparagus and topped by a tissue-thin slice of white Italian lardo.
|
|
Sautéed grouper fillets are bathed in a coconut curry and served with a carrot-ginger mousseline; chanterelles are stuffed into ravioli with sage; lobster is served with ponzu sauce and a crown of avocado; orange duck is made with mandarins, from a tree outside the restaurant, and a bit of ginger.
|
|
I could go for some moo shu pork sometime this week, I think, and curried tofu, and an omelet mousseline folded over a few lobes of sea urchin, then brushed with butter before serving — food that's decidedly not turkey and mashed potatoes, a pool of dark gravy, alongside yams and a mound of cranberry sauce.
|
|
Holiday menu: Bay scallop sea urchin with granny smith apple Tasmanian trout with caviar and horseradish Langoustine with foie gras croutons Seafood truffle pasta with crab and scallops Monkfish with mushroom puree Dover Sole with sea beans and potato crisps Venison with parsnip mousseline Quince with puffed quinoa and goat's milk ice cream Cost: $270 per person Visit INSIDER's homepage for more.
|
|
Menu First course: Sunchoke Ravioli, Reggiano Cream, Shaved Summer VegetablesMain course: Roasted Dover Sole with Parsley Crisps and Fennell Mousseline, Zucchini Squash Blossoms, Baby Garlic RouilleDessert: Lady Apple Tart, Calvados Ice Cream Entertainment The following military musical groups will perform: "The President's Own" United States Marine Chamber Orchestra, United States Army Chorus, United States Army Herald Trumpets, United States Army Strings, United States Navy Band Sea Chanters, United States Air Force Strings, United States Air Force Singing Sergeants.
|
|
So while it may not be a Schiaparelli collection without a lobster (this time embroidered in red beads on the bib of white leather motorcycle overalls) and a few trompe l'oeil looks — faux necklaces embroidered on sheer skirts and Picasso guitars forming the lapels of squared-off jackets paired with full tulle skirts — they were a lot less interesting than a series of light-as-air silk mousseline and jersey columns suspended from shoulders and floating around legs.
|
|
His partner is a purple long-necked bird, Olga, who seems to act jealous every time Cello is around Dr. Guell. His full name is Lexell Guell, since he is from "the North", and has a last name. ;Mousseline: Mousseline is Cello's best friend. She is a sophomore palette, as she passed in the year Cello failed.
|
|
Recipes for Mousseline of salmon à la Tosca and consommé Tosca can be found in Escoffier's A Guide to Modern Cookery. Other dishes included Sorbet Tosca, Tosca Punch, Sole Tosca, and Saddle of veal à la Tosca.
|
|
Various hybrids with other roses have yielded different forms, such as the modern miniature creeping moss rose 'Red Moss Rambler' (Ralph S. Moore, 1990). Moss roses with centifolia background are once- flowering; some moss roses exhibit repeat-blooming, indicative of Autumn Damask parentage. Examples: 'Common Moss' (centifolia-moss), 'Mousseline', also known as 'Alfred de Dalmas' (Autumn Damask moss).
|
|
The countess is portrayed on a black background, wearing a precious scarlet dress, a frilled mousseline on the chest, and rich set of jewels. She looks to the right, ideally towards the portrait of her husband. The countess is surrounded by her three sons, Troilo, Federico and Ippolito. It is the first case in Italian art in which this iconography was used.
|
|
After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream; mixed with whipped cream, it is crème légère, . Beating in softened butter produces German buttercream or crème mousseline. A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients.
|
|
La Tante Claire opened in 1977 at Royal Hospital Road, Chelsea. The signature dish of the restaurant was pig's trotter with chicken mousseline, sweetbreads and morels; which when served elsewhere by Marco Pierre White, are referred to as "Pig's Trotters Pierre Koffmann". Within six years of opening, the restaurant gained its third Michelin star. The restaurant moved from the original premises in 1998, moving to a location within The Berkeley hotel.
|
|
She is often seen with her partner, a yellow round parrot-like bird named Kechonpa. The English edition has a translation discrepancy with her name, as it has been seen as Mousseline, Mosseline, and Mosslyn. ;Fenne: Fenne is Cello's newest friend, and is one of the school's best students, according to Dr. Guell. He had lost his partner when he was first introduced, but has since found a new partner, a migratory bird named Blackie.
|
|
When she was revived, the queen greeted her daughter (whom she later nicknamed MousselineCastelot, chapter Mousseline la sérieuse, p. 13, (French)) with delight: Marie-Thérèse Charlotte with her mother, Marie Antoinette, and brother Louis Joseph, Dauphin of France, in the Petit Trianon's gardens, by Adolf Ulrik Wertmüller (1785). Marie-Thérèse was baptized on the day of her birth. She was named after her maternal grandmother, the reigning Empress Maria Theresa of Austria.
|
|
George Lancaster, G.O. Howard, and Forest Scales, of Holcombe Rock, and C.S. Hutter, D.A. Payne, and Dexter Otey, of Lynchburg. The ushers were followed by eight groomsmen Messers. E.R. Hutter, R.T. Watts, Samuel Adams, R.C. Blackford, Keene Langhorne and Henry Johnson, of Lynchburg: Robert Rose, of New York, and Colonel Joseph Button, of Richmond. Bridesmaids were exquisitely gowned in white mousseline and lace trimmings over taffeta with large white picture hats and long gloves, and carried bunches of maiden hair fern.
|
|
Lyon and Nantua are famous for their quenelles de brochet (pike quenelles), often served with sauce Nantua (crayfish sauce) or sauce mousseline (cream sauce) and run under a grill. The classic dish of quenelles de brochet Nantua or simply quenelles Nantua consists of pike quenelles with sauce Nantua, both pike and crayfish being specialties of the Nantua area.Anne Willan, The Country Cooking of France, p. 80 Pike quenelles were invented by a chef named Bontemps to deal with the pike's "multitude of long, fine, forked bones".
|
|
Mashed potato served with Frankfurter Rippchen, sauerkraut and mustard Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called mousseline potatoes. In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to produce a potato cake.
|
|
During the ceremony (in which the Dowager Empress was present) Maria Christina was wearing a white, pearl decorated mousseline dress and Albert his military uniform; however, the rest of the guests were dressed in black because of the ongoing court mourning. Soon afterward the newlyweds settled in Pressburg. Maria Christina's luck in being permitted to marry the man she loved embittered Maria Theresa's other daughters, who already resented their mother's favouritism. One of her sisters, the Archduchess Maria Amalia, was also in love with a minor prince, Charles of Zweibrücken, but was forcibly married off to Ferdinand of Parma.
|
|
Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup. If beef or veal is used, shin meat is ideal because it is very low in fat and very high in gristle, and although it is undesirable for most other purposes, it is near essential for the flavour of the consommé. The meat is best if it is ground very fine, as if for a mousseline. Consommés are usually served piping hot because they tend to cool down more quickly than other soups and form a gel.
|
|
Another signature dish is Gilmore's "Eight-Textured Chocolate Cake", which in an earlier version included only five different textures, but was subsequently developed and now contains eight. The menu's Asian influences include sashimi of bluefin tuna served with a horseradish cream and wasabi flowers in white tea jelly. Chinese techniques such as velveting are also used in the production of a lobster sauce in a dish which features lobster served three ways, the other ways being as a mousseline dumpling as well as the flesh itself. The mulloway served at the restaurant is sourced from an aquafarm in Palmers Island, New South Wales.
|
|
The two maids of honor, Miss Edna Hutter, sister of the bride, and Miss Florence Langhorne, of Campbell County, were handsomely and becomingly gowned in white mousseline over white taffeta and wore large white chiffon hats with pink roses and carried la France roses. The bride followed the maids of honor, and proceeded up the aisle on the arm of her father. She wore an elegant and lovely bridal costume of heavy white satin with white chiffon over dress and point lace, with a long veil caught with a cluster of dainty orange blossoms, and carried a bunch of graceful Easter lilies. On reaching the foot of the chancel steps, the bride was joined by the groom, who had approached from the vestry room accompanied by his best man, Mr. Marion Scales, of New York.
|
|
Chelsea's menu of Charred Kobe-style Beef with Asian Pear Slaw and Honey-Miso Vinaigrette, Spicy Tuna Belly and Asparagus Roll with Wasabi Crème Fraîche, and Green Tea Parfait with Kiwi and Cashews eked out a 35-34-34 victory over Tom's Scalloped Corn Casserole with Apple Smoked Bacon, Prime Beef Burgers with Gorgonzola and Special Sauce, Molten Chocolate Cake with Whipped Cream and Kenny's Dungeness Crab with White Asparagus and Hazelnut Vinaigrette, Seared Kobe-style Beef with Potato Mousseline and Chanterelle Mushroom Salad and Fried Cookies and Cream. The finals, broadcast over both NBC.com's website and on television on April 22, paired Cindy with Wolfgang, Ashley with Cat, and Chelsea with Govind. For this round, the contestants were paired up with their chefs by random draw and given just one day to practice their dishes.
|
|
The example illustrated was worn by Miss Firbank and is preserved in the Victoria and Albert Museum.Duff Gordon, Lady ("Lucile"), "The Last Word in Fashions," Harper's Bazaar, July 1913, 26; also "Mousseline Now Holds First Place," New York Times, 6 July 1913, and "Vogue Points," Vogue, 15 May 1913; Gown worn by Heather Firbank. The original design included beading, lost or omitted from this example. Lucy Duff-Gordon is also widely credited with training the first professional fashion models (called mannequins) as well as staging the first runway or "catwalk" style shows.Howell, Georgina, Vogue Women (1998), 85; Mulvey, Kate, and Richards, Melissa, Decades of Beauty: The Changing Image of Women, 1890s–1990s (1998), 35; "Fashion's Stage: The Methods of the Theatre at the Dressmaker's," The Illustrated London News, 13 June 1908; "Lady Duff- Gordon – 'Lucile,'" Harper's Bazaar, Aug.
|
|