Coquilles Saint-Jacques à la Financière

Scallops with Quenelles and Truffles

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

To the cream sauce add about 2 dozen fish quenelles and 2 minced truffles<