2091 Ecrevisses en Buisson

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the crayfish in a Court-bouillon as described for Ecrevisses à la Nage. Hang the prepared crayfish by their tails on the special utensil for this type of presentation or simply pile them neatly on a folded serviette and serve garnished with bouquets of fresh green parsley.