2098 Ecrevisses à la Nage

Name: Ecrevisses à la Nage
Cuisine: France
Ingredients: cayenne; boiling court-bouillon; crayfish; vegetables; salt; fish stock; white wine; shallot; parsley stalks; thyme; bayleaf; court-bouillon; carrot; button onions

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare and cook a Court-bouillon with the following ingredients: 50 g (2 oz) each of thin rings of grooved