St. jacques shells to the duchess
Instructions
Wash well, spazzolandole shells under running water; then put them on the fire, in a large pan, and lasciatevele for 6 minutes, so open; remove from stove and deprive of the valve flat, leaving the mollusks attached to concave valve.
Freed from the dark portion molluscs and Sandy, wash them carefully and keep them momentarily aside, in their shells.
After preparing the bechamel sauce with ingredients listed and following the classic recipe, carefully, when it is still hot, the egg yolk, brandy, chopped parsley, grated cheese, salt and pepper.
Now fill the shells with the prepared cream, covering good clams, place them on the plate of the oven and infornatele to medium heat for 10 minutes.
Serve immediately.
Ingredients and dosing for 4 persons
- 8 st. jacques shells
- Bechamel
- 1 egg yolk
- 1 tablespoon of cognac
- 1 tablespoon of chopped parsley
- 50 g of grated parmesan cheese
- Salt
- Pepper