Époisse de coque

Dictionary entry

Époisse de coque — Cockles bound with cream and lightly gratinated, served with a red-wine clam sauce whisked with butter in the style of a meurette. One of the rare “genuine” recipes in the collection.

feminine noun phrase

Cockles bound with cream and lightly gratinated, served with a red-wine clam sauce whisked with butter in the style of a meurette. One of the rare “genuine” recipes in the collection.

Époisse de coque with clam sauce in meurette butter

Recorded in the Duchess's recipes — Époisse de coque with clam sauce in meurette butter.

Original recipe: Époisse de coque with clam sauce in meurette butter

Source

Export lexique culinaire local — src/lib/lexique-cuisine.ts ; Recette : Époisse de coque, sauce palourde en beurre meurette
Original French entry
revised on 13 October 2026