Shellfish differ so much from one another that the cooking methods which suit them tend to be distinct to each species. They are often mixed together after cooking, for example in sauce as a gratin, or as a filling for crêpes. They are outstanding in bisques and chowders (see Stocks and Soups) and in quenelles, mousselines and terrines (see Fish).
© 1989 Anne Willan. All rights reserved.