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Auguste Escoffier

1174 Ecrevisses Farcies

Stuffed Crayfish

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Preparation info
    • Difficulty

      Medium

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the crayfish as for Ecrevisses à la Bordelaise.

Remove a strip of the shells along the length of the back of the cooked crayfish using a pair of scissors; rem

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