Blancmanger de Castelgrambois

Almond & Monkfish Mousse

Preparation info
  • 4

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

Pierre Bagatelle’s cooking ranges from classis Provençal brandade de morue to a brilliantly inventive chilled artichoke soufflé with smoked cod sauce. For one special dinner André Boretti helped him create a menu using only fourteenth & fifteenth-century recipes - including this one from the fourteenth-century chef Taillevent’s rare book ‘Le Viandier’.