750 Velouté d’Ecrevisses à la Normande

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


This soup is prepared in the same way as Velouté d’Ecrevisses Joinville without reserving any crayfish tails for the garnish but adding the cooking liquid from 20 poached oysters used as the garnish.