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Restaurants & Bars

Seafood Crepes Mornay

ActorDan | Dec 25, 200105:46 PM

These celestial dishes, a forcemeat of seafood in a crepe blanketed in a Mornay (type) sauce then briefly passed under a broiler, used to be served at Le Valois on E. 58th St., Le Potiniere du Soir and other such places active in the 60s. Would anyone know where to find the recipe or where one actually might find them? They were usually appetizers.

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