2114 Coquilles de Homard Mornay

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Pipe a border of Duchesse potato mixture around the edges of small scollop or silver shells using a small star tube.

Fill with a Salpicon of cooked lobster mixed with Sauce Mornay, place a nice slice of lobster in the centre and on top of this a slice of truffle. Coat with either plain Sauce Mornay or Sauce Mornay containing chopped truffle and glaze quickly under the salamander.