1088 Barquettes d’Ecrevisses, also called Barquettes Nantua

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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Fill the barquette cases with a small Salpicon of crayfish tails mixed with Velouté finished with Crayfish Butter. Cover with Sauce Nantua and decorate each one with 2 nice crayfish tails and a small stuffed