Cream of scallop soup (Velouté de Saint-Jacques) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck
- bay leaves
- carrots
- heavy cream
- curry powder
- fennel seeds
- onions
- parsley
- thyme
- scallops
- milk
- dry white wine
- herbs of your choice
- egg yolks
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.