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
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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.