Zucchini flowers filled with shrimp mousse (Fleurs de courgettes à la mousse de crevettes) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 27) by Wolfgang Puck

  • shallots
  • basil
  • ground cayenne pepper
  • heavy cream
  • tomatoes
  • Port wine
  • eggs
  • butter
  • shrimp
  • fish stock
  • dry white vermouth
  • white pepper
  • zucchini with flowers
  • EYB Comments

    You may use the Fish stock (Fumet de poisson) recipe on p. 65.

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.

Notes about this recipe

  • Eat Your Books

    You may use the Fish stock (Fumet de poisson) recipe on p. 65.

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