[shan-til-ee; Fr. shahn-tee-yee] 
| 1. | a town in N France, N of Paris: lace manufacture. 10,684. |
| 2. | (sometimes lowercase ) Also called Chantilly lace. a delicate silk, linen, or synthetic bobbin lace, in black or white, scalloped along one edge and often having an outlined design of scrolls or vases or baskets of flowers, widely used for bridal gowns and evening gowns. |
| 3. | a dessert topping of whipped cream, sweetening, and flavoring, esp. vanilla. |
| 4. | Also called Chantilly sauce. mousseline (def. 1). |
| 5. | (of cream) whipped and flavored, esp. with vanilla. |
| 6. | (of food) prepared or served with whipped cream: strawberries Chantilly. |
[moos-leen] | 1. | Also called Chantilly, Chantilly sauce. hollandaise sauce mixed with whipped cream. |
| 2. | any prepared dish made light and fluffy or airy, as by the mixing in of whipped cream or beaten egg whites. |
| 3. | prepared or served with whipped cream. |
| Chan·til·ly (shān-tĭl'ē, shäɴ-tē-yē') A village of northern France north of Paris. It was long noted for its fine porcelain and delicate lace. Population: 11,000. |