2161 Coquilles Saint-Jacques á la Parisienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and cock the scollops in the usual manner, then gently bráse the slices of white flesh and coral with a little white wine and mushroom cooking liquor.

Scrub and dry the deep shells, pipe a scrolled border of Pommes Duchesse mixture round the edges, brush carefully with a little beaten egg and colour in the oven.

Coat the bottom of each with a spoonful of Sauce au Vin Blanc containing a little chopped truffle, arrange the slices of white flesh and coral on top, alternating with slices of cooked mushroom. Coat with more sauce and glaze under the salamander.

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