Coquilles de Crevettes Glacées (Glazed Shrimp Shells)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pomme duchesse mixture
- shrimp tails
- sauce Béchamel
- sauce Normande
- chopped truffle
Instructions
- Pipe a small fluted band of pomme duchesse mixture around the edge of the shells.
- Fill them dome-shaped with a salpicon of shrimp tails bound with hot sauce Béchamel.
- Coat with sauce Normande to which chopped truffle has been added.
- Glaze briskly.