234 Beurre d’Ecrevisse

Crayfish Butter

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Finely pound the remains of crayfish previously cooked with a Mirepoix as for Bisque; add and mix in an equal amount of butter and pass through a fine sieve.

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