Recipe-Index.com
Sources
Authors
Recipes
Ingredients
Recipe
Recipe
Source
Author
Ingredient
Login
Back to Previous Page
Bass and Scallops en Papillote
Book Information
The Professional Chef (8th Edition)
Page: 617
Ingredients
Black Peppercorns
Butter
Carrot
Celeriac
Cucumber
Gremolata (page 662)
Potato
Sea Bass Fillet
Sea Scallop
Vegetable Stock (page 353)
Vermouth
Tags
Steaming and Submersion