Cassolette of Freshwater Crayfish with White Wine and Herbs

Cassolette de queues d’écrevisses

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 80 live freshwater crayfish weighing about 3.5 kg (7 lb 14 oz

Method

Preparation

  1. It is absolutely essential that the freshwater crayfish are live, there can be no exception to this rule. If they have not been cleansed (see note) you must clean them by removing the intestinal thread. Locate the middle ring of the body shell and the hole beneath it, take by the or