Gratin de Queues d’Écrevisses

Name: Gratin de Queues d’Écrevisses
Cuisine: France
Ingredients: white wine; salt; rice; vegetables; shells; gruyère cheese; heavy cream; brandy; garlic; shallots; tomatoes; bouquet garni; olive oil; onion rings; crayfish; white pepper; live crayfish

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Heat a couple of tablespoons of olive oil in a thick-bottomed saucepan. Drop in onion rings, shallots,