Mousseline of broccoli with mushroom sauce (Mousseline de brocolis aux morilles) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 47) by Wolfgang Puck
- shallots
- heavy cream
- nutmeg
- eggs
- butter
- dry white vermouth
- morel mushrooms
- broccoli florets
-
EYB Comments
Can substitute mushrooms of your choice for morel mushrooms.
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.