Coquilles de Laitances à la Parisienne (Soft Roes in Shells, Parisian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soft roes (laitances)
- Sauce Vin blanc
- Chopped truffle
- Cooked mushrooms
Instructions
- Add chopped truffle to sauce Vin blanc and coat the bottom of the shells with a little of it.
- Arrange the escalopes of soft roe in the shells, alternating them with large slices of cooked mushroom.
- Cover with the same sauce and glaze.