Les Écrevisses à la Nàge ou à la Paysanne

Crayfish in the peasant style

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This is the simplest and most basic method of preparing écrevisses, perhaps also the best if their quality can be relied on.


  • 32 écrevisses
  • 400 ml (¾ pt) dry white wine
  • 1.


Put the écrevisses in a deep saucepan, cover with the wine and place over a gentle heat. They will in due course turn red. Turn off the heat while you make a court-bouillon: put the chopped vegetables, bouquet garni and seasonings into another pan and cover with the water. Cook for 45 minutes.

At the end of this time, reheat your écrevisses and as the wine comes to