Gratin de Queues d’Écrevisses

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