To sail: v.tr. To "veil" is to cover certain pieces of pastry with a veil of sugar cooked in a large broken and spun (*)
such as croquembouches or frozen desserts, such as snow eggs.
(*) See Cooking sugar.
Certain parts or ingredients can be thinly and partially veiled with a product, for example olives veiled in bacon or asparagus veiled in raw ham.
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