Mollet

The o then remains unexplained, unless we admit the influence of the old form œuf-mollet, a product of folk-etymology.

The pain mollet, or soft bread, is made of the purest flour without any admixture.

Mollet's formula was derived chiefly from flower and plant forms, resembling in design oriental embroideries.

It is possible that this Claude Mollet was the creator of the parterres and broderies so largely used in his time, and after.

Put some pure of spinach in a vegetable dish, place four eggs Mollet on top.