Terrine d’Écrevisses aux Petits Légumes

Name: Terrine d’Écrevisses aux Petits Légumes
Cuisine: France
Ingredients: carrots; live crayfish; salted water; gelatine; crayfish fumet; crayfish; celery; tomato; fines herbes; cold water; terrine; tomato sauce; green beans; spinach; truffles; vegetables

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Prepare live crayfish and boil them for five minutes in a spicy crayfish fumet.

Take them out and shell.

Strain the fumet and reduce it. Check the seasoning, add gelatine and allow