Terrine d’Écrevisses ‘Pattes Rouges’ et Légumes Verts Sauce Sabayon au Champagne

Name: Terrine d’Écrevisses ‘Pattes Rouges’ et Légumes Verts Sauce Sabayon au Champagne
Cuisine: France
Ingredients: green beans; whipped cream; meat; lemon juice; salt; vegetable; pepper; crayfish; vegetables; leaves; carrots; leeks; fresh chervil; butter; trout; blanched spinach; carrot; ripe tomato; champagne; courgettes; tomatoes; butter; fresh peas

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Pound crayfish meat into a fine purée.

Prepare and cut into small dice equal amounts of carrots, unpeeled courgettes, young