Auguste Escoffier

1551 Shellfish Court-Bouillon

For Crayfish and Lobsters

Preparation info
    • Difficulty

      Easy

Appears in

#31Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Use Vinegar Court-bouillon, but with salt in the proportion of 15 g (½