The Epicure’s Supreme Shellfish Casserole of Curnonsky, The Prince of Gourmets

This is certainly the most complicated and most demanding dish in this book—perhaps one of the most challenging in all of the French high cuisine as it was set down by the incomparable gastronome, Curnonsky. Almost all of Mademoiselle Ray’s recipes are in the French country style, but here she plunges into the classic cookery of the great chefs. Not that this timbale is particularly difficult in terms of technical skill, but it is a fairly big job in terms of time and determined effo