2493 Amourettes Tosca

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 500 g (1 lb 2 oz) cooked spine marrow into 3 cm (1⅕ in) lengths.

Mix 400 g (15 oz) cooked macaroni cut in short lengths, with some butter and grated Parmesan. Add 3 dl (½ pt or ¼ U.S. cups) cullis of crayfish, 30 cooked crayfish tails and two-thirds of the spine marrow and mix all together gently. Heat carefully.

Place the mixture in a suitable deep dish or timbale, sprinkle the surface with the remaining Amourettes and cover the whole with Coulis d’Ecrevisses.