2093 Ecrevisses à la Liégeoise

Preparation info

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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.

As soon as cooked, remove the crayfish and place them in a dish to keep warm; pass the cooking liquid through a fine strainer and reduce by three-quarters. Shake in 100 g ( oz) butter to thicken, pour over the crayfish and sprinkle with a little roughly chopped parsley.