23 (Thu) July 2015
Pan-Seared Scallops with Mushrooms & Zucchini à la Bordelaise
in my new apartment
An adaption of the “à la Bordelaise” recipe in Julia Child’s Mastering the Art of French Cooking, this time with scallops and zucchini. Excellent.
(See also FOOD GLOSSARY)
(See also MASTERING THE ART OF FRENCH COOKING)
(See also RESTAURANTS IN KOREA)