2200 Coquilles de Cervelle à la Parisienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pipe a scrolled border of Pommes Duchesse mixture around the edges of scollop shells; brush with a little beaten egg and colour in the oven.

Coat the bottom of each shell with a little Sauce Allemande, fill with thin slices of cooked brains and arrange a circle of slices of mushroom and truffle on top with a small cooked mushroom in the centre.

Cover with nicely buttered Sauce Allemande and glaze quickly under the salamander.