666 Bisque or Coulis d’Ecrevisses à l’Ancienne

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 ( pt or U.S. cups) White Bouillon. Replace the rice for thickening with 450 g (1 lb) Croûtons of bread freshly fried in butter at the last moment. Allow to simmer with the crayfish and proceed and finish as in the preceding recipe.