During gastrulation, cell movements result in a massive reorganization of the embryo from a simple spherical ball of cells, the blastula, into a multi-layered organism. During gastrulation, many of the cells at or near the surface of the embryo move to a new, more interior location.
Hollandaise Sauce. Hollandaise is a yellow sauce made with the batter of eggs and butter with many more ingredients such as salt, pepper and lemon juice for flavor and aroma. There are many variations of this sauce popular all over France with many areas making use of ingredients like thyme and shallots.
Making CrÃ¨me Mousseline. CrÃ¨me mousseline â also known as German buttercream â is a silky and decadent combination of pastry cream and butter. Itâs often used as a filling, though it works just as well as a frosting, as the âbuttercreamâ moniker implies. The proportions for crÃ¨me mousseline are 2 cups pastry cream to one cup very soft butter.