2093 Ecrevisses à la Liégeoise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.