Petite Nage de Queues d’Écrevisses au Beurre Blanc

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

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