Coquilles de Turbot (Turbot in Shells)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Saint-Jacques shells or silver shells
- Sauce Mornay
- escalopes of turbot
- grated cheese
Instructions
- Coat the bottom of Saint-Jacques shells, or of silver shells, with Sauce Mornay.
- Arrange a few hot escalopes of turbot on top.
- Cover with Sauce Mornay and sprinkle with grated cheese.
- Gratinate briskly.