Écrevisses à La Liégeoise

Crayfish or Dublin Prawns à la liégeoise

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


For this simple but savoury dish the crayfish or Dublin prawns must be alive. They are boiled for about 5 to 7 minutes in a courtbouillon consisting of ½ pint of dry white wine and ½ pint of water, in which a dozen or so small onions, 2 shallots, finely chopped, and 1 shredded carrot have boiled for 30 minutes, with a few sprigs of parsley, thyme and a bayleaf, and a seasoning of salt, pepper and a little cayenne. They are then removed from the stock, and kept hot while the stock is rapidly boiled and reduced. a little butter and parsley are added and the sauce is poured over the crayfish.