2092 Coquilles de Queues d’Ecrevisses Cardinal

Name: Coquilles de Queues d’Ecrevisses Cardinal
Cuisine: France
Ingredients: shells; duchesse potato mixture; sauce; cooked crayfish; sauce normande; crayfish butter; truffle

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Pipe a narrow border of Duchesse potato mixture around the edges of small silver scollop shells using a small star tube, brush with eggwash and colour in the oven.

Place a little<