See Also: Coquilles St. Jacques(recipes)
Coquilles Saint Jacques a la Parisienne with taboulleh(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Medicine Lodge Memorial Hospital- Medicine Lodge(health)
Orthomolecular medicine (orthomolecular nutritional medicine, orthomolecular therapy)(health)
Tati, Jacques(dictionary)
Cousteau, Jacques(dictionary)
Derrida, Jacques(encyclopedia)
Cartier, Jacques(dictionary)
Laffitte, Jacques(encyclopedia)

Astacus (medicine) and Coquilles St. Jacques (recipes)


Astacus (medicine)


astacus
<zoology> A genus of crustaceans, containing the crawfish of fresh water lobster of Europe, and allied species of western North America. See Crawfish.

Origin: L. Astacus a crab, Gr.

Source: Websters Dictionary


Coquilles St. Jacques (recipes)


Serves 4 as main course

Serves 6-8 as appetizer





Scallops:

simmer for 5 minutes in



1 cup dry whiter Wine or ¾ cup vermouth

½ tsp. salt

pinch of pepper

½ bay leaf

2 Tbsp. minced shallots or green onions



Add:

1 pound scallops (washed)

½ pound sliced, fresh mushrooms



Add the scallops and mushrooms to the Wine. Pour in enough water to barely cover the ingredients. Bring to a simmer, cover, simmer 5 minutes. Remove the scallops and mushrooms with a slotted spoon, set aside. Rapidly boil down the liquid until it is reduced to 1 cup.



Sauce:

3 Tbsp. butter

4 Tbsp. flour

¾ cup milk

2 egg yolks

½ cup whipping cream

salt, white pepper, drop of lemon juice



Cook the butter and flour slowly for 2 minutes. Take off heat and blend in the boiling Cooking liquid (1 cup), then the milk. Boil 1 minute. Blend the egg yolks and cream in a bowl, and then beat the hot sauce into them by driblets. Return sauce to pan and boil, stirring 1 minute. Thin out with more cream, if necessary. Season to taste with salt, white pepper, and lemon juice





Final assembly:



6 Tbsp. grated Swiss cheese



Blend the sauce with the scallops and mushrooms.

Put them into either shells for appetizers or casserole dishes for main courses. Sprinkle with 6 Tbsp. grated Swiss cheese and heat through if the mixture has gotten cold. Put under broiler to brown the cheese on top.