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.

Notes about this recipe

  • Eat Your Books

    Can substitute truffles for truffle trimmings. You may use the Brown veal stock (Fond brun de veau) recipe on p. 66.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.