Scallops of Mutton, with Mushrooms

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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"Sautez," or fry the scallops brown, then pour off the fat, add a glass of wine, a dozen button mushrooms, three ounces of truffles cut in pieces, and a cup of broth, or the stock of plain soup without vegetables. Simmer gently, and finish by adding the juice of a lemon.