Poaching and Shelling Small Univalves

Name: Poaching and Shelling Small Univalves
Ingredients: forks; salt; water; onion; shallot; allspice; court bouillon; coriander; fork; aromatic herbs; peppercorns; dried chili pepper; mayonnaise; shellfish; shells; vinegar

Preparation info

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Method

Small univalves, such as whelks and winkles can be poached in liquid, usually water with one tablespoon of salt added per 1