Ecrevisses au Pacherenc

Crayfish in white wine

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 60 crayfish, gutted and washed
  • 100 g/4 oz carrots, thinly sliced and fluted

Method

Put everything except the crayfish into a large saucepan, bring to the boil and cook for 20 minutes. Add the crayfish and simmer for 8 minutes, tossing them from time to time. Leave to cool in the stock, then serve them plain, with the stock as a sauce, or with mayonnaise.