2095 Ecrevisses à la Marinière

Name: Ecrevisses à la Marinière
Cuisine: France
Ingredients: fish velouté; cooking liquor; parsley; white wine; butter; crayfish; shells; shallots; thyme; bayleaf

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Heat the crayfish in 60 g (2 oz) butter over a good heat, tossing them over