2159 Coquilles Saint-Jacques au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Scrub the deep scollop shells well, dry them and coat the bottom of each with Sauce Duxelles plus ½ tbs white wine. Place the slices of white flesh, coral and beard on top, surround with slices of raw mushrooms and cover with Sauce Duxelles.

Sprinkle with white breadcrumbs and melted butter and gratinate in the usual manner for a Complete Gratin.