666 Bisque or Coulis d’Ecrevisses à l’Ancienne

Name: Bisque or Coulis d’Ecrevisses à l’Ancienne
Cuisine: France
Ingredients: crayfish; white bouillon; butter; bread

Preparation info

Appears in

Published 1903

Method

Sauté the crayfish with a Mirepoix as for the Bisque in the preceding recipe; add the brandy and white wine; reduce and add 1 litre (1¾ pt or