Petite Nage de Queues d’Écrevisses au Beurre Blanc

Name: Petite Nage de Queues d’Écrevisses au Beurre Blanc
Cuisine: France
Ingredients: beurre; shallots; vegetable; vinegar; meat; vegetables; salted water; dry white wine; bouquet garni; onion; water; butter; tarragon; chervil; parsley; crayfish; carrot; leek; shallot

Preparation info

Difficulty
Medium

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

In a covered pan, cook thinly chopped carrot rings, white of leek, shallots and onion very gently with butter