Coquilles de Crevettes Gustave (Shrimp Shells with Asparagus Tips and Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pomme duchesse mixture (for the border
- asparagus tips
- butter
- truffle
- shrimp tails
- sauce Mornay
Instructions
- Border the shells with pomme duchesse mixture as in the preceding recipe.
- Garnish the bottom with asparagus tips bound with butter and a fine julienne of truffle.
- Arrange the shrimp tails, lightly warmed and well drained, on this garnish.
- Coat with sauce Mornay and glaze briskly.