2098 Ecrevisses à la Nage

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and cook a Court-bouillon with the following ingredients: 50 g (2 oz) each of thin rings of grooved carrot and button onions, 30 g (1 oz) finely sliced shallot, 5 g ( oz) parsley stalks, a pinch of powdered thyme and bayleaf, 3 dl (½ pt or U.S. cups) white wine, 2 dl (7 fl oz or U.S. cup) Fish Stock and 10 g ( oz) salt. When the vegetables are cooked, place the washed and gutted crayfish in the boiling Court-bouillon, cover and cook gently for 10 minutes, occasionally turning them over. Season with a little Cayenne and place the crayfish with the Court-bouillon and its garnish in a deep dish for service.