Mousseline of whitefish with oysters and truffle butter (Mousse de féra aux huîtres et beurre aux truffes) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 28) by Wolfgang Puck
- shallots
- dry sherry
- heavy cream
- eggs
- butter
- oysters
- whitefish
- brown veal stock
- truffle trimmings
-
EYB Comments
Can substitute truffles for truffle trimmings. You may use the Brown veal stock (Fond brun de veau) recipe on p. 66.
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.