2151 Sauce à la Purée d’Oursins for shellfish

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Clean and wash 20 sea urchins and cook them in boiling salted water with a few herbs and vegetable flavourings for 15–20 minutes. Drain well, allow to become cold and extract the reddish ovaries or coral; pass these through a fine sieve and add to 4 dl (14 fl oz or 1¾ U.S. cups) of well-flavoured Sauce Mayonnaise.

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