Suchet: “Suchet” is the name given, in classic cuisine, to a preparation reserved for shellfish, which are first cooked in court-bouillon. The tail is then shelled and detailed into cutlets, which are gently warmed in white wine with a julienne of carrot, celery and leek, then dressed with the vegetables in the half-shells.
These are then coated with the cooking juice added for half of white wine, for the other of Mornay sauce lightly whipped with...
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