| 释义 |
‖ mousseline|muslin|
Also 9 erron. mouseline, mousselaine.
[Fr.: see muslin.]
1. French muslin; also, a dress of this material. (Often short for mousseline-de-laine: see b.)
1696Phillips (ed. 5), Mousseline, a sort of Linen, made of Cotton, very clear, very fine, but not very close woven, nor very smooth, but full of Puffs, like Moss. 1847Mrs. Hawthorne in N. Hawthorne & Wife (1885) I. 311 The dark purple mousseline which I wore in Boston I had to give up. 1884Knight Dict. Mech., Suppl., Mousseline, a fine wool French goods, taffeta woven.
attrib.1901Westm. Gaz. 25 Feb. 3/2 The insertion lace..is enriched by little mousseline roses.
b. mousseline-de-laine (‘muslin of wool’), a dress-material originally composed wholly of wool, but afterwards of wool and cotton, printed with varied patterns. Also attrib.
1835Court Mag. VI. p. xviii/2 The mousslines de laine..are printed in very small patterns. 1840Thackeray Shabby-genteel Story iii, Dressed in a sweet yellow mousseline de laine. 1851Official Catal. Gt. Exhib. III. 1373 A variety of French merinos,..mousseline de laines and satin de laines, of different colours. 1861Mrs. H. Wood East Lynne (1888) 99 All three of my damsels decked out in fine mousseline-de-laine gowns.
c. mousseline de soie [= ‘muslin of silk’], a thin silk fabric with a texture like that of muslin.
1850Ladies' Gaz. Fashion Aug. 255/1 Plain mousseline de soie..begins to be a good deal seen in half-dress. Ibid. 256/2 Pink mousseline de soie robe. 1900Westm. Gaz. 3 May 3/2 A lining of chiffon—or, as we now call it, mousseline de soie.
2. A very thin blown glass-ware with ornamentation resembling muslin or lace; in full mousseline-glass. Also, a wine-glass made of this.
1862Thackeray Philip xxxii, These mousseline glasses are not only enormous, but they break by dozens. 1867‘Ouida’ Idalia vii, Deep claret glasses, broad champagne goblets, and tiny spiral mousselines for liqueurs.
Add:3. Cookery. a. Chiefly attrib. or as adj. in mousseline sauce (also ‖ sauce mousseline). A rich, frothy sauce consisting of hollandaise mixed with whipped cream (or egg whites).
1906Mrs. Beeton's Bk. Househ. Managem. 226 (heading) Green mousseline sauce. 1939A. 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. 1956Good 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. 1988N.Y. Times 15 June c14/4 To accompany the first course, asparagus with sauce mousseline, he chose a 1986 Chinon.
b. A mousse with a soft or light texture.
1907G. A. Escoffier Guide Mod. Cookery 469 Mousses are poached in a mould the contents of which are sufficient for a number of people, whereas mousselines are spoon-moulded quenelles, shaped like eggs. 1977C. Conran tr. M. Guérard's Cuisine Minceur (1981) 134 Mousseline of frogs' legs with watercress. 1984Barr & Levy Official Foodie Handbk. IV. 133/2 Warm mousseline of white fish and salmon with a chive-flavoured beurre blanc. |