Écrevisses à la Nage

Crayfish in White Wine Court Bouillon

Preparation info

  • Serves


    as a First Course
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

A great bowl of crayfish served in their court bouillon (literally “quick broth”) is a rare treat still found occasionally in Savoy and the Dauphiné. Cooks in Normandy make a similar broth to poach their baby lobsters, a dish known as les demoiselles de Cherbourg, flavoring it with Calvados instead of vermouth. A dry white wine such as a Sauvignon Blanc is good for the bouillon. I am suggesting a white butter sauce based on a reduction of the cooking liquid for dipping the crayfish tails, b