1551 Shellfish Court-Bouillon

For Crayfish and Lobsters

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Use Vinegar Court-bouillon, but with salt in the proportion of 15 g (½ oz) per 1 litre ( ptor 4½ U.S. cups) water.