1638 Coquille de Laitances à la Parisienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place a little Sauce Vin Blanc with the addition of some chopped truffle in the bottom of scollop shells. Arrange thick slices of poached soft carp roes on top of the sauce, alternating with large slices of cooked mushrooms. Cover with more of the same sauce and glaze in a very hot oven or under the salamander.