Cold chicken and vegetable mousseline with fresh tomato sauce (Mousseline de volaille Portugaise) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 26) by Wolfgang Puck
- shallots
- spinach
- carrots
- cauliflower
- heavy cream
- almond oil
- parsley
- tarragon
- tomato paste
- tomatoes
- sherry vinegar
- zucchini
- mushrooms
- boneless skinless chicken breasts
- truffle juice
- eggs
- white pepper
- tomato juice
-
EYB Comments
Can substitute safflower oil for almond oil.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.