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	Mousse -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-09-16)
		Mousse is a form of creamy (A dish served as the last course of a meal) dessert made from egg, sugar, and cream, usually with other flavors such as (A food made from roasted ground cacao beans) chocolate or (The ripened reproductive body of a seed plant) fruit.
		The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich (The act of creating something (a medicine or drink or soup etc.) by compounding or mixing a variety of components) confection.
		Once only a specialty of French restaurants, chocolate mousse broke out into American and English home cuisine in the 1960s.
	www.absoluteastronomy.com /encyclopedia/m/mo/mousse.htm (136 words)

	Aristotle -- Ethics [Internet Encyclopedia of Philosophy]
		Suppose you have carefully saved a bowl of chocolate mousse all day for your mid-evening snack, and just as you are ready to treat yourself, a friend arrives unexpectedly to visit.
		What you are sharing is incidentally the 6 ounces of chocolate mousse; the point is that you are sharing the pleasure, which is not found on any scale of measurement.
		It is worth repeating that the mean is not the 3 ounces of mousse on which you settled, since if two friends had come to visit you would have been willing to eat 2 ounces.
	www.iep.utm.edu /a/aris-eth.htm (6969 words)

	definition of mousse
		A frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatin.
		Mousse differs from ice cream in being beaten before -- not during -- the freezing process.
		Addition, And, Beaten, Before, Being, Cream, Dessert, Differs, During, Egg, Flavored, Freezing, From, Frothy, Frozen, Gelatin, Ice, In, Made, Mousse, Not, Of, Process, Sometimes, Sweetened, Texture, The, Whipped, With, Yolks
	www.brainydictionary.com /words/mo/mousse192213.html (144 words)

	Book Store
		Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as Benot Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jol Robuchon's Creamy White Bean Soup, Caf Bonaparte's Chicken Salad and Le D“me's Sole Meunire.
		She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie.
		If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels.
	www.recipebookonline.com /asp/book.asp (5722 words)

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