Auguste Escoffier

743 Velouté de Crevettes à la Normande

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook 750 g (1 lb 10 oz) raw shrimps with a fine Mirepoix and