Crevettes aux Truffes

Shrimp in Truffled Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add minced truffles to the sauce in Crevettes à la Crème.