Almond & monkfish mousse (Blancmanger de Castelgrambois) from A Taste of Provence / Table in Provence: Classic Recipes from the South of France (page 61) by Leslie Forbes

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 bream or other fleshy salt-water fish for monkfish, Noilly Prat vermouth or dry white wine for sherry, fennel seeds for dill, and double cream for crème fraîche.

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