2090 Ecrevisses à la Bordelaise

Name: Ecrevisses à la Bordelaise
Cuisine: France
Ingredients: mirepoix; butter; thyme; bayleaf; salt; crayfish; parsley stalks; shallot; onion; white wine; brandy; shells; cayenne; fish stock; fish velouté; parsley; meat glaze

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a very fine Mirepoix consisting of 50 g (2 oz) each of red of carro and