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The New York Times 60-Minute Gourmet

Coquilles St. Jacques et Poireaux avec Pernod—Scallops and Leeks with Pernod

Page 134

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

3rd February 2020

kaye16

This was really delicious. I neglected to add the last bit of butter to the sauce, but no one complained. It's really fat enough without that. I used Ricard, rather than Pernod, since that was on hand.
Served with Riz au Four (p135) and Courgettes au Citron—Zucchini with Oil and Lemon (p59).

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