Crayfish (lobster) Mornay

Crayfish (lobster) Mornay

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Prepare cooked crayfish in shell as before, coat with mornay sauce, sprinkle with cheese and place under grill until browned and heated through. Lightly poached scallops can be treated the same way using scallop shells or ramekins.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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