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: leaves; blanched spinach; crayfish; whipped cream; ripe tomato; fresh peas; champagne; butter; vegetables; trout; carrot; vegetable; green beans; leeks; tomatoes; meat; courgettes; fresh chervil; lemon juice; pepper; salt; butter; carrots

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